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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
Food chemistry

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  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
Author(s) of Article  Will be identified in next release
Citation  Food chemistry 2012 v.132 no.1 pp. 18-26
Click to View  (Click to View)
Date of Publication  2012
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=462823
Name of Publication  Food chemistry
Publishing Company  Will be identified in next release
Accession Number  92590