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| Views | |
|---|---|
| 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 |
Total Visits Per Month
| December 2025 | January 2026 | February 2026 | March 2026 | April 2026 | May 2026 | June 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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