Author:
Beltran E,Pla R,Yuste J,Mor-Mur M
Reference23 articles.
1. Solid-phase microextraction with thermal desorption using fused silica fibers;Arthur;Analytical Chemistry,1990
2. Beltran, E., Yuste, J., Pla, R., & Mor-Mur, M. (2000). Colour evaluation in cooked and pressurized poultry products. In Proceedings XXI World's Poultry Congress, 20–24 August 2000, Montreal, Canada.
3. Rapid, sensitive and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food and feedstuff samples;Botsoglou;Journal of Agricultural and Food Chemistry,1994
4. The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast;Brunton;Flavour and Fragance Journal,2001
5. A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey;Brunton;Food Chemistry,2000
Cited by
117 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献