The volatile fraction obtained at room temperature has been studied by GC-MS after solid-phase micro-extraction (SPME). the endogeneous compounds derived from lipid peroxidation were predominant in pork and duck, while carbon disulphide and an alogenated contaminant were predominant in goose.
Preliminary study of the volatile fraction in the raw meat of pork, duck and goose / S. Soncin, L.M. Chiesa, C. Cantoni, P.A. Biondi. - In: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. - ISSN 0889-1575. - 20:5(2007 Aug), pp. 436-439.
Preliminary study of the volatile fraction in the raw meat of pork, duck and goose
S. SoncinPrimo
;L.M. ChiesaSecondo
;C. CantoniPenultimo
;P.A. BiondiUltimo
2007
Abstract
The volatile fraction obtained at room temperature has been studied by GC-MS after solid-phase micro-extraction (SPME). the endogeneous compounds derived from lipid peroxidation were predominant in pork and duck, while carbon disulphide and an alogenated contaminant were predominant in goose.
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