Vacuum-packed ripened sausages: evolution of volatile compounds during storage
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4272/fullpdf
Reference30 articles.
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4. Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model;Montel;Food Microbiol,1996
5. Quantification of selected odor-active constituents in dry fermented sausages prepared with different curing salts;Marco;J Agric Food Chem,2007
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