Use of digital aroma technology and SPME GC-MS to compare volatile compounds produced by bacteria isolated from processed poultry This article is a US Government work, and, as such, is in the public domain in the United States of America. Reference to a company name or product does not imply endorsement by the US Department of Agriculture

• Autores: Judy W Arnold, Samuel D Senter
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 78, Nº 3, 1998, págs. 343-348
• Idioma: inglés
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