Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

  1. Lorenzo, J.M.
  2. Bedia, M.
  3. Bañón, S.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2013

Volumen: 93

Número: 3

Pages: 614-620

Type: Article

DOI: 10.1016/J.MEATSCI.2012.11.006 GOOGLE SCHOLAR
La source de données: Scopus