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]

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

Dimauro, Corrado;
2021-01-01

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]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/240434
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