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Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods.Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham.Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured hamInfluence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storageCorrigendum to "Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage" [Meat Science volume (2016) 101-108]
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description
researcher
@en
wetenschapper
@nl
name
Nerea Martínez-Onandi
@en
Nerea Martínez-Onandi
@nl
type
label
Nerea Martínez-Onandi
@en
Nerea Martínez-Onandi
@nl
prefLabel
Nerea Martínez-Onandi
@en
Nerea Martínez-Onandi
@nl
P31
P496
0000-0002-7304-2063