Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured Ham

Sekhon, R.K ; Schilling, M.W ; Phillips, T.W ; Aikins, R.M.J ; Hasan, M.M ; Nannapaneni, R ; Mikel, W.B

Journal of food science, 2010-06, Vol.75 (5), p.C452-C458 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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