Martín, Alberto <br/><br/>
Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham.  [electronic resource] 

 -  Journal of food science  Aug 2010 
 - M360-5 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2010.01674.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Colony Count, Microbial<br/>Color<br/>Cyclohexanones--analysis<br/>Enterobacteriaceae--isolation & purification<br/>Ethanol--analogs & derivatives<br/>Fermentation<br/>Food Contamination<br/>Food, Preserved--microbiology<br/>Gas Chromatography-Mass Spectrometry<br/>Gram-Positive Cocci--isolation & purification<br/>Humans<br/>Meat--microbiology<br/>Pyrazines--analysis<br/>Quality Control<br/>Solid Phase Microextraction<br/>Swine<br/>Volatile Organic Compounds--analysis