The purpose of the present work was to increase the knowledge of evolution of volatiles. Hereby evidence of changes occurring in real sausages is provided which in it self gives rise to new discussions of e.g. origins, but can also serve as yardstick when evaluating the degree of relevance of studies of model sausages or microorganisms in petri dishes.
Volatile compounds during ripening in Italian dried sausage / Sunesen, L. O.; Dorigoni, V.; Zanardi, Emanuela; Stahnke, L. H.. - I:(2000), pp. 298-299. (Intervento presentato al convegno 46th International Congress of Meat Science and Technology (ICoMST) tenutosi a Buenos Aires (Argentina) nel 27 Agosto-1 Settembre 2000).
Volatile compounds during ripening in Italian dried sausage
ZANARDI, Emanuela;
2000-01-01
Abstract
The purpose of the present work was to increase the knowledge of evolution of volatiles. Hereby evidence of changes occurring in real sausages is provided which in it self gives rise to new discussions of e.g. origins, but can also serve as yardstick when evaluating the degree of relevance of studies of model sausages or microorganisms in petri dishes.| File | Dimensione | Formato | |
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