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Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times

Author
FLORES, M1 ; GRIMM, C. C1 ; TOLDRA, F2 ; SPANIER, A. M1
[1] Agricultural Research Service, U.S. Department of Agriculture, Southern Regional Research Center, 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, United States
[2] Instituto de Agroquimica y Tecnologia de Alimentos (C.S.I.C.), Apartado de Correos 73, 46100 Burjassot, Valencia, Spain
Source

Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 6, pp 2178-2186 ; ref : 40 ref

CODEN
JAFCAU
ISSN
0021-8561
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Chemical Society, Washington, DC
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Analyse sensorielle Arôme Chromatographie phase gazeuse Composition chimique Composé volatil Durée Etude comparative Flaveur Jambon Maturation Olfactométrie Séchage Viande salée Viande sechée Espagne Produit carné Produit charcuterie Propriété organoleptique Europe
Keyword (en)
Sensory analysis Aroma Gas chromatography Chemical composition Volatile compound Duration Comparative study Flavor Ham Ripening Olfactometry Drying Cured meat Dried meat Spain Meat product Pork product Organoleptic properties Europe
Keyword (es)
Análisis sensorial Aroma Cromatografía fase gaseosa Composición química Compuesto volátil Duración Estudio comparativo Flavor Jamón Maduración Olfatometría Secado Carne salada Carne secada España Producto de carne Producto chacinería Propiedad organoléptica Europa
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
2704737

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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