Published in
Elsevier, Food Research International, (119), p. 839-849, 2019
DOI: 10.1016/j.foodres.2018.10.067
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Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
Journal article published in 2019 by
Erick Saldaña,
Luiz Saldarriaga,
Jorge Cabrera,
Raúl Siche,
Jorge H. Behrens,
Miriam M. Selani 
,
Marcio A. de Almeida,
Luciana Duque Silva,
Jair S. Silva Pinto,
Carmen J. Contreras-Castillo
,
Marcio A. de Almeida,
Luciana Duque Silva,
Jair S. Silva Pinto,
Carmen J. Contreras-Castillo
This paper was not found in any repository, but could be made available legally by the author.
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