Work

Identification and origin of odorous sulfur compounds in cooked ham

Year: 2014

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2014.01.029

Authors: Caroline Thomas, Frédéric Mercier, Pascal Tournayre, Jean-Luc Martin, Jean-Louis Berdagué

Institutions: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Institut National de la Recherche Agronomique, Qualité des Produits Animaux

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2029697068

FWCI: 6.128

Cites: 30

Cited by: 60

Related to: 10