Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Domínguez, Rubén; Purrinos, Laura; Perez-Santaescolastica, Cristina; Pateiro, Mirian; Barba, Francisco J.; Tomašević, Igor; Bastianello Campagnol, Paulo Cesar; Lorenzo, José M.

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eNauka > Results > Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Title:	Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
Authors:	Domínguez, Rubén; Purrinos, Laura; Perez-Santaescolastica, Cristina; Pateiro, Mirian; Barba, Francisco J.; Tomašević, Igor ; Bastianello Campagnol, Paulo Cesar; Lorenzo, José M.
Issue Date:	2019
Publication:	Food Analytical Methods
ISSN:	1936-9751 Food Analytical Methods Search Idenfier
Publisher:	Springer, New York
Type:	Article
Collation:	vol. 12 br. 6 str. 1263-1284
DOI:	10.1007/s12161-019-01491-x
WoS-ID:	000468847900001
Scopus-ID:	2-s2.0-85069831378
URI:	http://aspace.agrif.bg.ac.rs/handle/123456789/5080 https://enauka.gov.rs/handle/123456789/396487
Project:	INIAInstituto de Investigacion Agropecuaria (INIA) [CPD2015-0212] CYTED [116RT0503]
M-category:	22M22

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