Changes in volatile compounds during fermentation of nham: (Thai fermented sausage)

International Food Research Journal

Volumn 16, Issue 3, 2009, Pages 391-414

  Rotsatchakul, P ^a   Visesanguan, W ^b   Smitinont, T ^c   Chaiseri, S ^a  

^a KASETSART UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c Technology Management Center (TMC)   (Thailand)

Author keywords

Butanoate; Ethyl; Fermented sausage; Lactobacillus curvatus; Nham; Volatile compounds

Indexed keywords

ALLIUM SATIVUM; LACTOBACILLUS CURVATUS;

EID: 70349419837     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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