Works matching IS 0003021X AND DT 2002 AND VI 79 AND IP 7

Evaluation of fat-derived aroma compounds in blue cheese by dynamic headspace GC/Olfactometry-MS.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2002, v. 79, n. 7, p. 663, doi. 10.1007/s11746-002-0540-4

By:

• Qian, Michael;
• Nelson, Cara;
• Bloomer, Scott

Publication type:

Article