Published in
Elsevier, Meat Science, (111), p. 130-138, 2016
DOI: 10.1016/j.meatsci.2015.09.004
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Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham
Journal article published in 2016 by
Nerea Martínez-Onandi,
Ana Rivas-Cañedo,
Manuel Nuñez,
Antonia Picon 
This paper was not found in any repository, but could be made available legally by the author.
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