Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

E-ISSN： 1097-0010|95|6|1350-1361

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.6, 2015-04, pp. : 1350-1361

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Selected characteristics of dry fermented sausages prepared with quick‐dry‐slice (QDS process) technology and their comparison with traditional products

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Evaluation of Key Factors Influencing Histamine Formation and Accumulation in Fermented Sausages

JOURNAL OF FOOD SAFETY (ELECTRONIC), Vol. 35, Iss. 3, 2015-08 ,pp. : 395-402

John Wiley & Sons Inc

Access to resources Recommend Favorite

Key hurdles in the Mediterranean‐style dry fermented sausage “Salsiccia Sarda” as influenced by different ingredients related to product safety

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of Freeze‐Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages

JOURNAL OF FOOD SCIENCE, Vol. 81, Iss. 9, 2016-09 ,pp. : C2175-C2182

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 12, 2015-12 ,pp. : S2937-S2943

John Wiley & Sons Inc

Access to resources Recommend Favorite