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Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by electronic nose in comparison to GC-MS and GC olfactometry

1999

Siegmund, B. | Pfannhauser, W.

AGROVOC Keywords
analyse organoleptique analytical methods carne de pollo chicken meat chromatographie en phase gazeuse cold storage cooking cuisson gas chromatography mass spectrometry odeur olor organoleptic analysis smell stockage au froid technique analytique viande de poulet volatile compounds
Bibliographic information
Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung (Germany)
Volume 208 Issue 5-6 ISSN 1431-4630
Pagination
pp. 336-341
Other Subjects
Coccion; Tecnicas analiticas; Cromatografia de gases; Analisis organoleptico; Spectrometrie de masse; Espectrometria de masas; Compuesto volatil; Compose volatil; Almacenamiento en frio
Language
English
Note
Summary (En)
Translated Title
[Veraenderungen der fluechtigen Fraktion von gegartem Huehnerfleisch waehrend der Kuehllagerung: Vergleich der Ergebnisse ermittelt durch die elektronische Nase und GC-MS und GC-Olfaktometrie]
Type
Summary
2002-08-15
AGRIS AP
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