Emerging research approaches benefit to the study of cooked cured ham flavour

Food Chemistry

Volumn 59, Issue 4, 1997, Pages 567-572

  Guillard, Anne Sophie ^a,b   Le Quere, Jean Luc ^a   Vendeuvre, Jean Luc ^b  

^a CEMAGREF   (France)

^b CTSCCV   (France)

Author keywords

[No Author keywords available]

Indexed keywords

VOLATILE AGENT; WATER;

ARTICLE; ATMOSPHERIC PRESSURE; COMPARATIVE STUDY; COOKING; DISTILLATION; EXTRACTION; FLAVOR; FOOD PROCESSING; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; MEAT; ODOR; REPRODUCIBILITY; RESEARCH; SNIFFING; TIME;

EID: 0030989541     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00001-0     Document Type: Article

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