(Q61504753)

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Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts

scientific article published on 24 March 2007

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17381109

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27 December 2019

title

Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts (English)

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17381109

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27 December 2019

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17381109

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27 December 2019

author name string

Aurora Marco

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1

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17381109

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José Luis Navarro

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2

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English

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publication date

24 March 2007

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17381109

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27 December 2019

published in

Journal of Agricultural and Food Chemistry

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17381109

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volume

55

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17381109

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issue

8

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27 December 2019

page(s)

3058-3065

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Identifiers

DOI

10.1021/JF0631880

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Europe PubMed Central

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17381109

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17381109%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 December 2019

PubMed publication ID

17381109

1 reference

stated in

Europe PubMed Central

PubMed publication ID

17381109

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17381109%20AND%20SRC:MED&resulttype=core&format=json

(Q61504753)

Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts

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