Section XIII. Meat and Meat Products: Processed Pork Meat Flavors

Handbook of Food Products Manufacturing

Volumn 2, Issue , 2006, Pages 281-301

  Toldrá, Fidel ^a   Flores, Mónica ^a  

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

Author keywords

Identification and relevance of volatile compounds; Processed pork meat flavors; Unsaturated fatty acid oxidation and flavor generation

Indexed keywords

EID: 84890140920     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470113554.ch61     Document Type: Chapter

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