Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

Food Microbiology

Volumn 26, Issue 1, 2009, Pages 94-102

  Leroy, Frédéric ^a   Vasilopoulos, Charalampos ^a   Van Hemelryck, Steven ^a   Falony, Gwen ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Cooked ham; Gas chromatography; Mass spectrometry; SPME; Spoilage; Static headspace

Indexed keywords

AMINO ACID; FATTY ACID; GLUCOSE;

ANIMAL; ARTICLE; BACTERIAL COUNT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GLYCATION; HUMAN; MASS FRAGMENTOGRAPHY; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; SOLID PHASE MICROEXTRACTION; TEMPERATURE; VOLATILIZATION;

AMINO ACIDS; ANIMALS; COLONY COUNT, MICROBIAL; FATTY ACIDS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSE; HUMANS; MAILLARD REACTION; MEAT PRODUCTS; ODORS; SOLID PHASE MICROEXTRACTION; TEMPERATURE; VOLATILIZATION;

BACTERIA (MICROORGANISMS);

EID: 56349097242     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.08.005     Document Type: Article

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