Nalaganje...
Relationship between sensory attributes and volatile compounds of polish dry-cured loin
OBJECTIVE: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. METHODS: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography...
Shranjeno v:
| izdano v: | Asian-Australas J Anim Sci |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2017
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5411832/ https://ncbi.nlm.nih.gov/pubmed/27456422 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.16.0252 |
| Oznake: |
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