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English
Volatile compounds of commercial Milano salami
scientific article published on 01 February 1999
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scholarly article
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
title
Volatile compounds of commercial Milano salami
(English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
author name string
A Meynier
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
E Novelli
series ordinal
2
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
R Chizzolini
series ordinal
3
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
E Zanardi
series ordinal
4
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
G Gandemer
series ordinal
5
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
publication date
1 February 1999
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
published in
Meat Science
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
volume
51
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
issue
2
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
page(s)
175-183
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
cites work
Flavor compounds of dry-cured ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Effects of starter cultures on the formation of flavour compounds in dry sausage
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausage.
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Lipolytic and oxidative changes in 'Chorizo' during ripening
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Lipid oxidation
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Carbohydrate metabolism in lactic acid bacteria
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Steam volatile aroma constituents of roasted cocoa beans
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Aroma components from dried sausages fermented with Staphylococcus xylosus
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part II. Volatile components
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part III. Sensory evaluation
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900122-3
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Identifiers
DOI
10.1016/S0309-1740(98)00122-3
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
PubMed publication ID
22061702
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061702
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061702%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
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