Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona

Author： Ansorena D. Gimeno O. Astiasaran I. Bello J.

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.34, Iss.1, 2001-01, pp. : 67-75

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