Changes in the physicochemical properties and volatile flavor compounds of dry-cured Chinese Laowo ham during processing

Wu, WH; Zhou, Y; Wang, GY; Zhu, RJ; Ge, CR; Liao, GZ

Liao, GZ (corresponding author), Yunnan Agr Univ, Livestock Prod Proc & Engn Technol Res Ctr Yunnan, Kunming 650201, Yunnan, Peoples R China.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020; 44 (8):

Abstract

In this work, physico-chemical, lipolytic, free amino acids, and volatile flavor compounds changes that occur during the processing of Laowo ham were ......

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