Relationship between sensory attributes and volatile compounds of polish dry-cured loin

OBJECTIVE: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. METHODS: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography...

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Detalles Bibliográficos
Autores principales: Górska, Ewa, Nowicka, Katarzyna, Jaworska, Danuta, Przybylski, Wiesław, Tambor, Krzysztof
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5411832/
https://www.ncbi.nlm.nih.gov/pubmed/27456422
http://dx.doi.org/10.5713/ajas.16.0252

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5411832/
https://www.ncbi.nlm.nih.gov/pubmed/27456422
http://dx.doi.org/10.5713/ajas.16.0252

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