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Volatile Compounds in Processed Duck Fillet

โœ Scribed by S. LESIMPLE; L. TORRES; S. MITJAVILA; Y. FERNANDEZ; L. DURAND

Book ID
108820834
Publisher
Institute of Food Technologists
Year
1995
Tongue
English
Weight
522 KB
Volume
60
Category
Article
ISSN
0022-1147

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๐Ÿ“œ SIMILAR VOLUMES

Identification of volatile aroma compoun
Identification of volatile aroma compounds in processed cheese analogues based on different types of fat
โœ Vรญtovรก, Eva; Loupancovรก, Blanka; Sklenรกล™ovรก, Kateล™ina; Diviลกovรก, Radka; Buลˆka, F ๐Ÿ“‚ Article ๐Ÿ“… 2012 ๐Ÿ› Versita ๐ŸŒ English โš– 172 KB

## Abstract The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter, butter oil, coconut oil, palm oil