Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME.
Yu, Ai-Nong
Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME. [electronic resource] - Food chemistry Sep 2008 - 233-8 p. digital
Publication Type: Journal Article
0308-8146
10.1016/j.foodchem.2008.01.040 doi
Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME. [electronic resource] - Food chemistry Sep 2008 - 233-8 p. digital
Publication Type: Journal Article
0308-8146
10.1016/j.foodchem.2008.01.040 doi