Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

Food Chemistry

Volumn 115, Issue 4, 2009, Pages 1464-1472

  Olivares, Alicia ^a   Navarro, José Luis ^a   Flores, Mónica ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Cured aroma; Dry fermented sausage; Multiple headspace solid phase microextraction; Odour activity value

Indexed keywords

EID: 63049101361     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.083     Document Type: Article

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