Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages

  1. Edwards, R.A.
  2. Ordóñez, J.A.
  3. Dainty, R.H.
  4. Hierro, E.M.
  5. De La Hoz, L.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 1999

Volume: 64

Issue: 4

Pages: 461-465

Type: Article

DOI: 10.1016/S0308-8146(98)00066-1 GOOGLE SCHOLAR
Data source: Scopus