| 000 | 01654 a2200469 4500 | ||
|---|---|---|---|
| 005 | 20250515235116.0 | ||
| 264 | 0 | _c20110118 | |
| 008 | 201101s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2010.01674.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMartín, Alberto | |
| 245 | 0 | 0 |
_aCharacterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham. _h[electronic resource] |
| 260 |
_bJournal of food science _cAug 2010 |
||
| 300 |
_aM360-5 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aCyclohexanones _xanalysis |
| 650 | 0 | 4 |
_aEnterobacteriaceae _xisolation & purification |
| 650 | 0 | 4 |
_aEthanol _xanalogs & derivatives |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 | _aFood Contamination |
| 650 | 0 | 4 |
_aFood, Preserved _xmicrobiology |
| 650 | 0 | 4 | _aGas Chromatography-Mass Spectrometry |
| 650 | 0 | 4 |
_aGram-Positive Cocci _xisolation & purification |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aMeat _xmicrobiology |
| 650 | 0 | 4 |
_aPyrazines _xanalysis |
| 650 | 0 | 4 | _aQuality Control |
| 650 | 0 | 4 | _aSolid Phase Microextraction |
| 650 | 0 | 4 | _aSwine |
| 650 | 0 | 4 |
_aVolatile Organic Compounds _xanalysis |
| 700 | 1 | _aBenito, María J | |
| 700 | 1 | _aAranda, Emilio | |
| 700 | 1 | _aRuiz-Moyano, Santiago | |
| 700 | 1 | _aCórdoba, Juan J | |
| 700 | 1 | _aCórdoba, María G | |
| 773 | 0 |
_tJournal of food science _gvol. 75 _gno. 6 _gp. M360-5 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2010.01674.x _zAvailable from publisher's website |
| 999 |
_c20058706 _d20058706 |
||