✦ LIBER ✦

Changes in the Composition of Volatile Compounds during Aging of Dry-cured Sausages

✍ Scribed by T. A. Misharina; V. A. Andreenkov; E. A. Vashchuk

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in Volatile Sulfur Compounds of

✍ MASAHIRO MASUDA; KI-I-CHI NISHIMURA 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 596 KB

Volatile Chemical Compounds in Dry-Cured

✍ HERBERT W. OCKERMAN; THOMAS N. BLUMER; H. BRADFORD CRAIG 📂 Article 📅 1964 🏛 Institute of Food Technologists 🌐 English ⚖ 588 KB

Time-related changes in volatile compoun

✍ Solange Buscailhon; J. L. Berdagué; G. Monin 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 621 KB

The influence of starter cultures on the

✍ T. A. Misharina; M. B. Terenina; N. I. Krikunova; I. A. Khankhalaeva; I. S. Kham 📂 Article 📅 2008 🏛 SP MAIK Nauka/Interperiodica 🌐 English ⚖ 262 KB

Generation of volatile flavour compounds

✍ María Pérez-Juan; Mónica Flores; Fidel Toldrá 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 372 KB

Compositional and degradative changes du

✍ José M Lorenzo; Bernardo Prieto; Javier Carballo; Inmaculada Franco 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 175 KB