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1 Sunesen, L. O., "Volatile compounds released during ripening in Italian dried sausages" 58 : 93-97, 2001
2 Ruiz, J., "Volatile compounds of dry-cured Iberin ham as affected by the length of the curing process" 52 : 19-27, 1999
3 Umano, K., "Volatile chemical formed in the headspace of a heated D-glucose/L-cysteine maillard model system" 43 : 2212-2218, 1995
4 Yoo, S. S., "The study on the formation of sulfur-containing compounds responsible for meat flavor generated by the Maillard reaction" 7 : 122-126, 1998
5 MacLeod,G, "The scientific and technological basis of meat flavours. In: Developments in Food Flavours" Elsevier Applied Science 191-223, 1986
6 SPSS Inc, "SPSS 10.0 for Windows"
7 Manley,C.H, "Progress in the science of thermal generation of aromas. In: Thermal Generation of Aroma" 12-22, 1989
8 Yoo, S. S., "Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers" 42 : 1114-1122, 2007
9 Heath, H. B, "Isolation of Food Flavours. In: Flavour chemistry and technology" AVI 1986
10 Farmer,L.J., "Interaction of lipid in the Maillard reaction between cysteine and ribose: the effect of a triglyceride and three phospholipids on the volatile products" 53 : 505-525, 1990
11 Mottram,D.S., "Important sulfurcontaining aroma volatiles in meat. In: Sulfur Compounds in Foods" 180-187, 1994
12 Shahidi,F, "Flavor of cooked meats. In: Flavor Chemistry" 188-201, 1989
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17 Stephen Elmore, J., "Effect of lipid composition on meat-like model systems containing cystein, ribose, and polyunsaturated fatty acids" 50 : 1126-1132, 2002
18 Farmer, L. J, "Effect of cysteine and ribose on the volatile thermal degradation products of a triglyceride and three phospholipids" 60 : 489-497, 1992
19 Yoo, S. S, "Characteristics of the volatile flavor components from peanut butters isolated by selective purge and trap method" 7 : 188-192, 1998
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