Time-related changes in intramuscular lipids of French dry-cured ham von Buscailhon, Solange, Gandemer, G., Monin, G.

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Relations between compositional traits and sensory qualities of French dry-cured ham von Buscailhon, Solange, Berdagué, J.L., Bousset, J., Cornet, Monique, Gandemer, G., Touraille, C., Monin, G.

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Time-related changes in nitrogen fractions and free amino acids of lean tissue of frech dry-cured ham von Buscailhon, Solange, Monin, G., Cornet, Monique, Bousset, J.

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Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham von Buscailhon, S, Berdague, J.L, Monin, G

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Time-related changes in nitrogen fractions and free amino acids of lean tissue of French dry-cured ham von Buscailhon, S, Monin, G, Cornet, M, Bousset, J

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EFFECTS OF INITIAL pH ON COMPOSITIONAL CHANGES AND SENSORY TRAITS OF FRENCH DRY-CURED HAMS von BUSCAILHON, SOLANGE, BERDAGUE, J.L., GANDEMER, G., TOURAILLE, C., MONIN, G.

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RELATIONSHIPS BETWEEN MUSCLE TISSUE CHARACTERISTICS AND SENSORY QUALITIES OF DRY-CURED HAM von BUSCAILHON, S., TOURAILLE, C., GIRARD, J.P., MONIN, G.

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