Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

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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Bibliographic Details
Main Authors: Olivares Sevilla, Alicia, Navarro Fabra, José Luis, Flores Llovera, Mónica
Format: artículo biblioteca
Language:English
Published: Elsevier 2015-03
Subjects:Sausage, Fermentation, Aroma, Volatil compounds, Gas chromatography-olfactometry,
Online Access:http://hdl.handle.net/10261/110947
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http://hdl.handle.net/10261/110947

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