Volatile Organic Compound Profile
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-2002-1_12
Reference22 articles.
1. Pateiro M, Borrajo P, Campagnol PCB et al (2019) Extraction of valuable compounds from meat by-products. In: Barba FJ, Roselló-Soto E, Brncic M et al (eds) Green extraction and valorization of by-products from food processing. CRC Press, Boca Raton, FL, pp 55–90
2. Kausar T, Hanan E, Ayob O et al (2019) A review on functional ingredients in red meat products. Bioinformation 15:358–363
3. Bosse (née Danz) R, Wirth M, Konstanz A et al (2017) Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography. Food Chem 219:249–259
4. Met A, Şahin Yeşilçubuk N (2017) Comparison of two volatile sampling techniques based on different loading factors in determination of volatile organic compounds released from spoiled raw beef. Food Anal Methods 10:2311–2324
5. Leroy F, Vasilopoulos C, van Hemelryck S et al (2009) Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures. Food Microbiol 26:94–102
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