[Content of volatile and non-volatile fatty acids and volatile carbonylic compounds of the fat of fresh and cured hams].
D000079:Acetaldehyde / Q000032:analysis; D000096:Acetone / Q000032:analysis; D000447:Aldehydes / Q000032:analysis*; D001419:Bacteria / Q000302:isolation & purification; D005223:Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005516:Food Microbiology; D005519:Food Preservation; D007558:Italy; D007659:Ketones / Q000032:analysis; D008460:Meat / Q000032:analysis*; D015003:Yeasts / Q000302:isolation & purification
D000447:Aldehydes; D005223:Fats; D005227:Fatty Acids; D007659:Ketones; D000096:Acetone; D000079:Acetaldehyde
Contenuto in acidi grassi volatili, non volatili e composti carbonilici volatili del grasso di copertura di prosciutti freschi e stagionati.