(Q73508967)

English

Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork

scientific article published on 01 January 2001

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scholarly article

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Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11206790%20AND%20SRC:MED&resulttype=core&format=json

4 November 2019

Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork (English)

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11206790%20AND%20SRC:MED&resulttype=core&format=json

4 November 2019

author name string

J S Elmore

1

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4 November 2019

D S Mottram

2

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4 November 2019

E Hierro

3

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4 November 2019

language of work or name

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publication date

1 January 2001

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4 November 2019

number of pages

8

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inferred from page(s)

Journal of Chromatography

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4 November 2019

905

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4 November 2019

1-2

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4 November 2019

233-240

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4 November 2019

describes a project that uses

gas chromatography-mass spectrometry

1 reference

based on heuristic

inferred from title

Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2800%2900990-0

7 January 2021

Rapid semi-quantitative estimation of N-nitrosodibutylamine and N-nitrosodibenzylamine in smoked hams by solid-phase microextraction followed by gas chromatography-thermal energy analysis

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2800%2900990-0

7 January 2021

Optimization of extraction conditions for low-molecular-weight analytes using solid-phase microextraction

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2800%2900990-0

7 January 2021

Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2800%2900990-0

7 January 2021

The effects of diet and breed on the volatile compounds of cooked lamb

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2800%2900990-0

7 January 2021

Identifiers

10.1016/S0021-9673(00)00990-0

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11206790%20AND%20SRC:MED&resulttype=core&format=json

4 November 2019

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11206790%20AND%20SRC:MED&resulttype=core&format=json

4 November 2019

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