Analysis of Volatiles in Meat from Iberian Pigs and Lean Pigs after Refrigeration and Cooking by Using SPME-GC-MS
Author:
Affiliation:
1. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, 10071 Cáceres, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf026218h
Reference41 articles.
1. Flavour formation in meat and meat products: a review
2. Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci
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