Volatile compounds released during ripening in Italian dried sausage

Meat Science

Volumn 58, Issue 1, 2001, Pages 93-97

  Sunesen, L O ^a   Dorigoni, V ^b   Zanardi, E ^b   Stahnke, L ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Aroma; Dried sausage; Headspace; Ripening; Volatile

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0035625021     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00139-X     Document Type: Article

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