Corrigendum to 'Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage' [Meat Science volume (2016) 101-108]

Subjects

Subjects :

Pascalization
Volume (thermodynamics)
Chemistry
Food science
Meat science
Dry cured
Food Science

Details

ISSN :

18734138

Volume :

125

Database :

OpenAIRE

Journal :

Meat science

Accession number :

edsair.doi.dedup.....1eea87c380cc81d19663bcc9f7269ef9