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Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas

Alicia Olivares1, José Luis Navarro1, Mónica Flores2

  • 1Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|December 17, 2013
PubMed

Keywords:
Sausagearomafermentationgas chromatography-olfactometryvolatile compounds

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