1. 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]. (March 2017) Authors: Martínez-Onandi, N.; Rivas-Cañedo, A.; Picon, A.; Nuñez, M. Journal: Meat science Issue: Volume 125(2017) Page Start: 152 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage. (December 2016) Authors: Martínez-Onandi, N.; Rivas-Cañedo, A.; Picon, A.; Nuñez, M. Journal: Meat science Issue: Volume 122(2016:Dec.) Page Start: 101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage. (December 2016) Authors: Martínez-Onandi, N.; Rivas-Cañedo, A.; Picon, A.; Nuñez, M. Journal: Meat science Issue: Volume 122(2016:Dec.) Page Start: 101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗