Volatile compounds analysis of Dacia sausage, a traditional Romanian dry cured sausage
Three batches of Dacia sausage were produced as follows: one without starter culture and two with a mix of starter cultures. Volatiles were extracted by a purgeand- trap method and analyzed by gas chromatographic/mass spectrometry. Approximately 43 compounds were identified. The substances identifie...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2014-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202014/6_Ciuciu.pdf |