Different Fibres for the Analysis of Volatile Compounds in Processed Meat Products by Solid Phase Micro-Extraction (SPME)
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Veterinary,General Medicine
Link
http://link.springer.com/content/pdf/10.1007/s11259-006-0078-9.pdf
Reference2 articles.
1. Stahnke, L.H., 1994. Aroma components from dried sausages fermented with Staphylococcus xylosus. Meat Science, 38, 39–53
2. Ramon Cava, J.R.,Ventanas, J. and Jensen, M.T., 1998. Headspace solid phasemicroextraction for the analysis of volatiles in a meat product: dry-cured Iberianham. Journal of Agricultural and Food Chemistry, 46, 4688–4694
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