Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer.
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| Title: | Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer. |
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| Authors: | Gómez-Sáez, Elena M.1,2 (AUTHOR), Alonso, Gonzalo L.3 (AUTHOR), Vergara, Herminia2 (AUTHOR) Herminia.vergara@uclm.es |
| Source: | European Food Research & Technology. May2023, Vol. 249 Issue 5, p1235-1246. 12p. |
| Database: | Hospitality & Tourism Complete |
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| ISSN: | 14382377 |
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| DOI: | 10.1007/s00217-023-04209-w |
