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The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin
Dry-cured Ham Ripening Time Quality Fatty Acid Sensory
2016/5/18
The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used t...
Impact of mixing and chemical change on ozone-tracer relations in the polar vortex
mixing and chemical change ozone-tracer relations polar vortex
2009/1/14
Tracer-tracer relations have been used for a long time to separate physico-chemical change from change caused by transport processes. In particular, for more than a decade, ozone-tracer relations have...