Comparison of Flavor Components in Dry Sausages Obtained from Commercial and Non-Fermented Sausages from Protected Origin

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Bibliographic Details
Published inRecent Advances in Food and Flavor Chemistry - Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods p. 1
Main Authors Tratras Contis E. EDITOR, Shahidi F, Mussinan C.J, Ho C-T
Format Book Chapter
LanguageEnglish
Published Royal Society of Chemistry 2010
Subjects
Food Ingredients
Food Science
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ISBN:1847552013
9781847552013