Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham. [electronic resource]
Producer: 20110118Description: M360-5 p. digitalISSN:- 1750-3841
- Animals
- Colony Count, Microbial
- Color
- Cyclohexanones -- analysis
- Enterobacteriaceae -- isolation & purification
- Ethanol -- analogs & derivatives
- Fermentation
- Food Contamination
- Food, Preserved -- microbiology
- Gas Chromatography-Mass Spectrometry
- Gram-Positive Cocci -- isolation & purification
- Humans
- Meat -- microbiology
- Pyrazines -- analysis
- Quality Control
- Solid Phase Microextraction
- Swine
- Volatile Organic Compounds -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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