Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography

VICENTE RODRÍGUEZ ESTÉVEZMARÍA JOSÉ CARDADOR DUEÑASLOURDES ARCE JIMÉNEZ2026-01-292026-01-29202210.1016/j.lwt.2021.1127852-s2.0-85119934433https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/34226Food ScienceDiscrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatographyresearch article