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Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography–olfactometry
P. J. O'Riordan, C. M. DelahuntyVolume:
16
Year:
2001
Language:
english
Pages:
10
DOI:
10.1002/ffj.1034
File:
PDF, 116 KB
english, 2001