Two-fibre solid-phase microextraction combined with gas chromatography–mass spectrometry for the analysis of volatile aroma compounds in cooked pork-Reference-Cited by-同舟云学术

Two-fibre solid-phase microextraction combined with gas chromatography–mass spectrometry for the analysis of volatile aroma compounds in cooked pork

Published:2001-01 Issue:1-2 Volume:905 Page:233-240
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Elmore J.Stephen,Mottram Donald S.,Hierro Eva

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference13 articles.

1. Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle

2. A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey

3. Headspace Solid Phase Microextraction for the Analysis of Volatiles in a Meat Product: Dry-Cured Iberian Ham

4. Rapid semi-quantitative estimation of N-nitrosodibutylamine and N-nitrosodibenzylamine in smoked hams by solid-phase microextraction followed by gas chromatography-thermal energy analysis

5. J.S. Elmore, E. Papantoniou, D.S. Mottram, in: R.L. Rouseff (Ed.), Headspace Analysis of Foods and Flavors: Theory and Practice, Kluwer Academic, New York, NY, in press.

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