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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) meat (3662) pork (1159) zoology (51799) animal anatomy (33734) musculoskeletal system (4297) joints (animal) (283) shoulders (67) Biological Sciences Biological Sciences anatomy and morphology (70482) animal anatomy (33736) musculoskeletal system (4297) joints (animal) (283) shoulders (67) zoology (51772) animal anatomy (33713) musculoskeletal system (4297) joints (animal) (283) shoulders (67) Calendar Year Calendar Year Year (337475) 2012 (47541) Economics, Business and Industry Economics, Business and Industry economics (27895) industrial organization and market structure (7082) industry (6905) manufacturing (477) products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) meat (3660) pork (1159) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food processing (5550) salting (105) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) volatile compounds (2422) acids, bases, and salts (29068) salts (12335) organic compounds (57444) alcohols (12943) aldehydes (1930) esters (5843) hydrocarbons (5396) heterocyclic compounds (16089) heterocyclic oxygen compounds (6387) furans (384) chemistry (84737) chemical composition (25538) salt content (180) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) manufacturing (477) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón” Author(s) of Article: Will be identified in next release Citation: Meat science 2012 v.92 no.4 pp. 627-634 Click to View: (Click to View) Date of Publication: 2012 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=451185 Name of Publication: Meat science Publishing Company: Will be identified in next release Accession Number: 84002
