Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species

Food Chemistry

Volumn 85, Issue 4, 2004, Pages 649-657

  Hierro, Eva ^a   De La Hoz, Lorenzo ^a   Ordóñez, Juan A ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Cecina; Cured meats; Flavour; Headspace analysis; Volatile compounds

Indexed keywords

VOLATILE AGENT;

AMINO ACID METABOLISM; ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; ESTERIFICATION; FERMENTATION; FOOD PROCESSING; GAS CHROMATOGRAPHY; LIPID OXIDATION; MASS SPECTROMETRY; MEAT; MOISTURE;

ANIMALIA; CAPRA HIRCUS; CECINA; EQUUS CABALLUS;

EID: 0942289866     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.07.001     Document Type: Article

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