Volatile compounds in low-acid fermented sausage “espetec” and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction
Rivas-Cañedo, Ana, Juez-Ojeda, Cristina, Nuñez, Manuel, Fernández-García, Estrella
Published in Food chemistry (01.05.2012)
Published in Food chemistry (01.05.2012)
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