Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

Published 2009 View Full Article

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Title
Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 115, Issue 4, Pages 1464-1472
Publisher
Elsevier BV
Online
2009-02-05
DOI
10.1016/j.foodchem.2009.01.083

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