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| Visualizaciones | |
|---|---|
| Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile | 1815 |
Visitas al mes
| diciembre 2025 | enero 2026 | febrero 2026 | marzo 2026 | abril 2026 | mayo 2026 | junio 2026 | |
|---|---|---|---|---|---|---|---|
| Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile | 9 | 26 | 21 | 8 | 4 | 4 | 0 |
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| Pérez-Santaescolástica_Application_2018.pdf | 2 |
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