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Updated: May 27, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Free amino acids and other non-volatile compounds formed during processing of Iberian ham

L Martín1, T Antequera, J Ventanas

  • 1Tecnologı́a de los Alimentos, Escuela de Ingenierı́as Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain.

Meat Science
|November 9, 2011
PubMed

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