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《Food Science》 2003-03
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Study on Flovor of Dry-Cured Ham

Zhang Jianhao et al  
The sensory chemistry of flavor ,volatile and nonvolatile aroma compou nds as well as analysis methods,processing factor contrib uting to meat taste ,correlations of sensory and volatile compounds are summarized for Spanish"Serrano"and"Iberian",Italian"Purma ",France"Bayonne"dry -cured ham.The ar-ticle is supposed to be possibly help ful to modernizing the processing te chnology of chinese dry -cured ham such as Jinhua ham.
【Fund】: 国家863计划课题资助项目(2002AA248031)
【CateGory Index】: TS251.1
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