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Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

Volumn , Issue , 2010, Pages 150-156

Comparison of flavor components in dry sausages obtained from commercial and non-fermented sausages from protected origin

(3) Olivares, Alicia a Navarro, José Luis a Flores, Mónica a

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

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84875787676 PISSN: None EISSN: None Source Type: Conference Proceeding
DOI: None Document Type: Conference Paper

Times cited : (4)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.