Dietary α-tocopheryl acetate supplementation modifies volatile aldehyde and sensory properties of dry-cured hams

  1. Isabel, B.
  2. Timón, M.
  3. Cava, R.
  4. García, C.
  5. Ruiz, J.
  6. Carmona, J.M.
  7. Soares, M.
  8. López Bote, C.J.
Journal:
Irish Journal of Agricultural and Food Research

ISSN: 0791-6833

Year of publication: 1999

Volume: 38

Issue: 1

Pages: 137-142

Type: Article

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Data source: Scopus