Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts
Author:
Affiliation:
1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado 73, 46100 Burjassot (Valencia), Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0631880
Reference31 articles.
1. Volatile compounds of commercial Milano salami
2. Aroma components from dried sausages fermented with Staphylococcus xylosus
3. Changes in the Components of Dry-Fermented Sausages during Ripening
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