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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.
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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  Data: Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer.
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. May2023, Vol. 249 Issue 5, p1235-1246. 12p.
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1007/s00217-023-04209-w
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      – Code: eng
        Text: English
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        PageCount: 12
        StartPage: 1235
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      – TitleFull: Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer.
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            NameFull: Gómez-Sáez, Elena M.
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            NameFull: Alonso, Gonzalo L.
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            NameFull: Vergara, Herminia
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            – D: 01
              M: 05
              Text: May2023
              Type: published
              Y: 2023
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              Value: 249
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              Value: 5
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            – TitleFull: European Food Research & Technology
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