Analysis of volatile compounds by GC-MS of a dry fermented sausage: Chorizo de Pamplona

Food Research International

Volumn 34, Issue 1, 2001, Pages 67-75

  Ansorena, Diana ^a   Gimeno, Olga ^a   Astiasarán, Iciar ^a   Bello, José ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Chorizo de Pamplona; SDE extraction; Volatile profile

Indexed keywords

ACID; ALDEHYDE; ANTIOXIDANT; BUTYLCRESOL; CHEMICAL COMPOSITION; ESTER; FERMENTED PRODUCT; FOOD PROCESSING; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOL DERIVATIVE; SPAIN; TERPENE; VOLATILE AGENT;

EID: 0035113448     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00133-2     Document Type: Article

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