کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10538819 | 963337 | 2012 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Volatile compounds in low-acid fermented sausage “espetec” and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Volatile compounds in low-acid fermented sausage “espetec” and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction Volatile compounds in low-acid fermented sausage “espetec” and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction](/preview/png/10538819.png)
چکیده انگلیسی
⺠The volatile fraction of “espetec” and cooked pork shoulder was studied. ⺠Dynamic headspace extraction and solid-phase microextraction assessed the profile. ⺠The effect of high-pressure treatment on the volatile fraction was also studied. ⺠Cooked pork shoulder showed very different profiles between extraction methods. ⺠Pressurised pork shoulder underwent lesser changes during storage than the control.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 132, Issue 1, 1 May 2012, Pages 18-26
Journal: Food Chemistry - Volume 132, Issue 1, 1 May 2012, Pages 18-26
نویسندگان
Ana Rivas-Cañedo, Cristina Juez-Ojeda, Manuel Nuñez, Estrella Fernández-GarcÃa,