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Details for article 3 of 20 found articles
| Title: |
Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique |
| Author: |
Domínguez, Rubén Purriños, Laura Pérez-Santaescolástica, Cristina Pateiro, Mirian Barba, Francisco J. Tomasevic, Igor Campagnol, Paulo Cesar Bastianello Lorenzo, José M. |
| Appeared in: |
Food analytical methods |
| Paging: | Volume 12 (2019) nr. 6 pages 1263-1284 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Springer US, New York |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 3 of 20 found articles
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