Effect of a dry purge step on the analysis by dynamic headspace - GC-MS of the volatile fraction of a cheese

Analusis

Volumn 27, Issue 9, 1999, Pages 780-785

  Canac Arteaga, D ^a   Viallon, C ^a   Berdague J L ^a  

^a CEMAGREF   (France)

Author keywords

Cheese; Dry purge; GC MS; Purge and trap; Volatile compounds

Indexed keywords

VOLATILE AGENT; WATER;

ARTICLE; CHEESE; FOOD ANALYSIS; GAS CHROMATOGRAPHY; VOLATILIZATION;

EID: 0033392454     PISSN: 03654877     EISSN: None     Source Type: Journal    
DOI: 10.1051/analusis:1999144     Document Type: Article

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