A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS
通过 HS-SPME/GC-MS 对包装熟牛肉和新鲜牛肉中沙门氏菌污染相关的挥发性有机化合物特征进行比较定性研究
期刊:International Journal of Food Science and Technology
影响因子:2.6
doi:10.1007/s13197-010-0138-6
Paramita Bhattacharjee, Suranjan Panigrahi, Dongqing Lin, Catherine M Logue, Julie S Sherwood, Curt Doetkott, Martin Marchello
