Volatile compounds in Iberian dry-cured loin

Author:

Muriel E,Antequera T,Petrón M.J,Andrés A.I,Ruiz J

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Acree, T. & Arn, H. (1997). Flavornet. Gas chromatography-olfactometry (GCO) of natural products. Cornell University. Available: http://www.nysaes.cornell.edu/flavornet

2. Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device;Andrés;Journal of Chromatography A,2002

3. Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona;Ansorena;Food Research International,2001

4. Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin;Antequera;Journal of the Science of Food and Agriculture,2004

5. Belitz, H.D. & Grosch, W. (1997). Quı́mica de los alimentos. 2a edición. Ed. Acribia, Zaragoza

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