Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages

Food Research International

Volumn 42, Issue 9, 2009, Pages 1303-1308

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

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

Author keywords

Dry fermented sausage; Fat; Lean; Multiple SPME; Volatile compounds

Indexed keywords

DRY FERMENTED SAUSAGE; FAT; LEAN; MULTIPLE SPME; VOLATILE COMPOUNDS;

AMINES; AMINO ACIDS; CHROMATOGRAPHIC ANALYSIS; EXTRACTION; GAS CHROMATOGRAPHY; HISTOLOGY; MEATS; ORGANIC ACIDS; TISSUE;

VOLATILE ORGANIC COMPOUNDS;

EID: 68449103570     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.03.017     Document Type: Article

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