Identification of volatile sulphur compounds of cooked ham by GC´GC-TOFMS, GC-MS/8O AND GC-GC-MS/O
| Autor: | Thomas, Caroline, Mercier, Frederic, Tournayre, Pascal, Ratel, Jérémy, Berdagué, Jean-Louis |
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| Přispěvatelé: | Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
composé volatil
jambon cuit spectrométrie de masse Alimentation et Nutrition température [SDV.IDA]Life Sciences [q-bio]/Food engineering Ingénierie des aliments Food engineering Food and Nutrition chromatographie en phase gazeuse odeur [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition caractérisation analytique |
| Zdroj: | 38. International Symposium on Capillary Chromatography and 11th GCxGC Symposium 38. International Symposium on Capillary Chromatography and 11th GCxGC Symposium, May 2014, Riva del Guarda, Italy. 1 p., 2014, 38 èmes International Symposium on Capillary Chromatography and 11èmes GCxGC Symposium 38 èmes International Symposium on Capillary Chromatography and 11èmes GCxGC Symposium . 2014; 38. International Symposium on Capillary Chromatography and 11th GCxGC Symposium, Riva del Guarda, ITA, 2014-05-18-2014-05-23 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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