Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

The aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). The identification and quantification were made thro...

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Bibliographic Details
Main Authors:	María Pía Gianelli, Vanessa Salazar, Luis Mojica, Miguel Friz
Format:	Article
Language:	English
Published:	Instituto de Tecnologia do Paraná (Tecpar) 2012-08-01
Series:	Brazilian Archives of Biology and Technology
Subjects:	SPME volatile compounds sausage charqui
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400017

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