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Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham
Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS). Samples of biceps femoris were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2016
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5156653/ https://ncbi.nlm.nih.gov/pubmed/28035165 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2418-2 |
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