Concepedia

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

Sara Corral, Ana Salvador, Mónica Flores

Meat Science · 2012 · 173 citations · 35 references

DOI

Concepts

References

35

A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Jordi Folch, Marjorie B. Lees, G H S Stanley · Journal of Biological Chemistry · 1957 · 64.9K citations · Full text

, , +11

Gas chromatographic characterization of organic substances in the retention index system.

Ervin sz. Kováts · Medical Entomology and Zoology · 1965 · 667 citations

, , +15

Reducing sodium intake from meat products

Marita Ruusunen, Eero Puolanne · Meat Science · 2005 · 594 citations

, , +14

Hyphenated Headspace-Gas Chromatography-Sniffing Technique:  Screening of Impact Odorants and Quantitative Aromagram Comparisons

Philippe Pollien, Andreas Ott, Franck Montigon et al. · Journal of Agricultural and Food Chemistry · 1997 · 289 citations

, , +17

Aroma components from dried sausages fermented with Staphylococcus xylosus

Louise H. Stahnke · Meat Science · 1994 · 253 citations

, , +14