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Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS

✍ Scribed by Holm, E.S.; Adamsen, A.P.S.; Feilberg, A.; Schäfer, A.; Løkke, M.M.; Petersen, M.A.

Book ID
122455368
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
572 KB
Volume
95
Category
Article
ISSN
0309-1740

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## Abstract The primary objective of this work was to determine the feasibility of using PTR–MS ion profiles to monitor changes in the volatile profile of cheese crackers during storage. This was done by obtaining PTR–MS ion profiles of cheese crackers during the __early__ shelf‐life of the product