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Volumn 26, Issue 7-8, 1982, Pages 591-602

Studies on characterization of Blue cheese flavour

(3) Rothe, M a Engst, W a Erhardt, V a

a Zentralinstitut für Ernährung ^* (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84984496702 PISSN: 0027769X EISSN: 15213803 Source Type: Journal
DOI: 10.1002/food.19820260704 Document Type: Article

Times cited : (35)

References (5)

1
- 0017016139
- (1976) Crit. Rev. Food Sci. and Nutrit. , vol.8 , pp. 191
- Kinsella, J.E.¹ Hwang, D.H.²

2
- 84984502783
- (1980) Statist. Jahrbuch der DDR , vol.25 , pp. 277

3
- 84984476572
- Verlag W. Kohlhammer, Stuttgart und Mainz
- (1979) Statist. Jahrbuch 1979 BRD , pp. 447

4
- 0003426542
- 4th edit., Central Inst. Nutrit. and Food Res. Zeist
- (1977) Lists of volatile compounds in food , pp. 48
- van Straten, S.¹ de Vrijer, F.J.G.²

5
- 84984498302
- Kennwerte zur Beurteilung der Aromaqualität von Lebensmitteln 1. Mitt. Bedeutung und Lösungswege
- (1981) Food / Nahrung , vol.25 , pp. 495
- Rothe, M.¹ Specht, M.² Erhardt, V.³

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.