|
|
Volumn 963, Issue 1-2, 2002, Pages 83-88
|
|
Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device
a
|
|
Author keywords
Aroma compounds; Extraction methods; Food analysis; Meat; Solid phase microextraction; Volatile organic compounds
|
|
Indexed keywords
FOOD PROCESSING;
MONITORING;
QUALITY CONTROL;
SOLIDS;
DRY-CURED HAMS;
VOLATILE ORGANIC COMPOUNDS;
HEXANAL;
ISOVALERALDEHYDE;
UNCLASSIFIED DRUG;
VOLATILE AGENT;
CHEMICAL ANALYSIS;
CONFERENCE PAPER;
CONTROLLED STUDY;
EXTRACTION;
FIBER;
FOOD;
FOOD HANDLING;
LITERATURE;
MEAT;
MONITORING;
NONHUMAN;
PRIORITY JOURNAL;
QUALITY CONTROL;
SOLID;
SOLID PHASE MICROEXTRACTION;
STANDARD;
ANIMAL;
ARTICLE;
FOOD ANALYSIS;
MASS FRAGMENTOGRAPHY;
METHODOLOGY;
SWINE;
VOLATILIZATION;
ANIMAL;
FOOD ANALYSIS;
FOOD HANDLING;
MASS FRAGMENTOGRAPHY;
MEAT PRODUCTS;
SWINE;
VOLATILIZATION;
ANIMALS;
GAS CHROMATOGRAPHY-MASS SPECTROMETRY;
INSERTION SEQUENCES;
|
|
EID: 0037134982
PISSN: 00219673
EISSN: None
Source Type: Journal
DOI: 10.1016/S0021-9673(02)00139-5 Document Type: Conference Paper |
|
Times cited : (87)
|
|
References (30)
|
