Analytical and sensory evaluation of pork cooked ham volatiles: variations related to meat lipid profiles

Duran, Iu Benet (2015). Analytical and sensory evaluation of pork cooked ham volatiles: variations related to meat lipid profiles PhD Thesis, Queensland Alliance for Agricultural and Food Innovation, The University of Queensland. doi:10.14264/uql.2015.1076

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Author Duran, Iu Benet
Thesis Title Analytical and sensory evaluation of pork cooked ham volatiles: variations related to meat lipid profiles
School, Centre or Institute Queensland Alliance for Agricultural and Food Innovation
Institution The University of Queensland
DOI 10.14264/uql.2015.1076
Publication date 2015-12-03
Thesis type PhD Thesis
Supervisor Eugeni Roura
Dolors Guàrdia
Total pages 159
Language eng
Subjects 0301 Analytical Chemistry
0908 Food Sciences
Keyword Pork
Cooked cured ham
Intramuscular fat content and composition
Flavour reactions
Aroma extraction techniques
Key volatile compounds

 
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Created: Mon, 30 Nov 2015, 16:14:30 EST by Iu Benet Duran on behalf of Scholarly Communication and Digitisation Service