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]

Meat Sci. 2017 Mar:125:152. doi: 10.1016/j.meatsci.2016.11.019. Epub 2016 Dec 2.

Authors

N Martínez-Onandi¹, A Rivas-Cañedo¹, A Picon¹, M Nuñez²

Affiliations

¹ Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid 28040, Spain.
² Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid 28040, Spain. Electronic address: nunez@inia.es.

PMID: 27919564
DOI: 10.1016/j.meatsci.2016.11.019

No abstract available

Publication types

Published Erratum