Volatile compounds present in six types of dry-cured ham from south European countries

Food Chemistry

Volumn 61, Issue 4, 1998, Pages 493-503

  Sabio, E ^a   Vidal Aragon M C ^b   Bernalte, M J ^b   Gata, J L ^b  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b Junta de Extremadura   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; ALKANE; AROMATIC HYDROCARBON; ESTER; KETONE; NITROGEN DERIVATIVE; SULFUR; TERPENE; VOLATILE AGENT;

ARTICLE; EUROPE; FOOD ANALYSIS; FOOD PROCESSING; FRANCE; GAS CHROMATOGRAPHY; ITALY; MASS SPECTROMETRY; MEAT; SPAIN; TIME;

EID: 0032054203     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00079-4     Document Type: Article

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