Flavor compounds of dry-cured ham
- Author
- BARBIERI, G1 ; BOLZONI, L1 ; PAROLARI, G1 ; VIRGILI, R1 ; BUTTINI, R; CARERI, M; MANGIA, A
[1] Stn. sper. industria conserve alimentari, 43100 Parma, Italy - Source
Journal of agricultural and food chemistry (Print). 1992, Vol 40, Num 12, pp 2389-2394 ; ref : 16 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)
- Chromatographie phase gazeuse Composé aromatique Composé volatil Extraction Identification Jambon Spectrométrie masse
- Keyword (en)
- Gas chromatography Aromatic compound Volatile compound Extraction Identification Ham Mass spectrometry
- Keyword (es)
- Cromatografía fase gaseosa Compuesto aromático Compuesto volátil Extracción Identificación Jamón Espectrometría masa
- 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
- 4760400
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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DOI
10.1021/jf00024a013 
https://dx.doi.org/10.1021/jf00024a013
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