Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry
14 pages,5 tables, 2 figures.-- Published online before print December 11, 2013.
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Main Authors: | , , |
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Format: | artículo biblioteca |
Language: | English |
Published: |
Elsevier
2015-03
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Subjects: | Sausage, Fermentation, Aroma, Volatil compounds, Gas chromatography-olfactometry, |
Online Access: | http://hdl.handle.net/10261/110947 |
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