Preliminary study of the volatile fraction in the raw meat of pork, duck and goose

Journal of Food Composition and Analysis

Volumn 20, Issue 5, 2007, Pages 436-439

  Soncin, S ^a   Chiesa, L M ^a   Cantoni, C ^a   Biondi, P A ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Duck; GC MS; Goose; Pork; Raw meat; SPME; Volatile compounds

Indexed keywords

ANSER;

EID: 34147131257     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2006.09.001     Document Type: Article

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