Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile

Academic Article

Publication Date:

2021

Short description:

Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile / Sirtori, Francesco; Aquilani, Chiara; Dimauro, Corrado; Bozzi, Riccardo; Franci, Oreste; Calamai, Luca; Pezzati, Antonio; Pugliese, Carolina. - In: ANIMALS. - ISSN 2076-2615. - 11:1(2021), p. 13. [10.3390/ani11010013]

Iris type:

1.1 Articolo in rivista

List of contributors:

Sirtori, Francesco; Aquilani, Chiara; Dimauro, Corrado; Bozzi, Riccardo; Franci, Oreste; Calamai, Luca; Pezzati, Antonio; Pugliese, Carolina

Authors of the University:

DIMAURO Corrado

Handle:

https://iris.uniss.it/handle/11388/240434

Published in:

ANIMALS

Journal