Aldehyde concentration by SPME- HRGC/MS as a discriminating factor in salami formulations with low NaCL content correlated with sensory analysis. (February 2016)

Record Type:: Journal Article
Title:: Aldehyde concentration by SPME- HRGC/MS as a discriminating factor in salami formulations with low NaCL content correlated with sensory analysis. (February 2016)
Main Title:: Aldehyde concentration by SPME- HRGC/MS as a discriminating factor in salami formulations with low NaCL content correlated with sensory analysis
Authors:: de Almeida, M.A.
Pinto, J.S.S.
Saldaña, E.
Ribeiro, F.A.
Villanueva, N.D.M.
Contreras Castillo, C.J.
Abstract:
Is Part Of:: Meat science. Volume 112(2016:Feb.)
Journal:: Meat science
Issue:: Volume 112(2016:Feb.)
Issue Display:: Volume 112 (2016)
Year:: 2016
Volume:: 112
Issue Sort Value:: 2016-0112-0000-0000
Page Start:: 126
Page End:: 127
Publication Date:: 2016-02
Subjects:: Meat -- Periodicals
Meat industry and trade -- Periodicals
Viande -- Périodiques
Viande -- Industrie -- Périodiques
Meat
Meat industry and trade
Periodicals
641.36
Journal URLs:: http://www.sciencedirect.com/science/journal/03091740 ↗
http://www.elsevier.com/journals ↗
DOI:: 10.1016/j.meatsci.2015.08.062 ↗
Languages:: English
ISSNs:: 0309-1740
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 5413.796500
British Library DSC - BLDSS-3PM
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Ingest File:: 331.xml