Analysis of volatile compounds by GC-MS of a dry fermented sausage: Chorizo de Pamplona

  1. Ansorena, D.
  2. Gimeno, O.
  3. Astiasarán, I.
  4. Bello, J.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2001

Volume: 34

Issue: 1

Pages: 67-75

Type: Article

DOI: 10.1016/S0963-9969(00)00133-2 GOOGLE SCHOLAR
Data source: Scopus