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Volumn 129, Issue 4, 2011, Pages 1909-1918

Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

Author keywords

Aroma; Flavour; Freezing; GC olfactometry; Lamb; Meat; Odorants; Sample preparation

Indexed keywords

AROMA; GC-OLFACTOMETRY; LAMB; ODORANTS; SAMPLE PREPARATION;

EID: 80051781965     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.001     Document Type: Article
Times cited : (70)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.