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]

Autor:	Antonia Picon, Ana Rivas-Cañedo, M. Nuñez, Nerea Martínez-Onandi
Rok vydání:	2016
Předmět:	Pascalization Volume (thermodynamics) Chemistry Food science Meat science Dry cured Food Science
Zdroj:	Meat science. 125
ISSN:	1873-4138
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1eea87c380cc81d19663bcc9f7269ef9 https://pubmed.ncbi.nlm.nih.gov/27513944 Zobrazit plný text záznamu Full Text from ScienceDirect