Volatile, Taste Components, and Sensory Characteristics of...

International Journal of Food Properties 2012 / 05 Vol. 15; Iss. 3

Volatile, Taste Components, and Sensory Characteristics of Commercial Brand Oyster Sauces: Comparisons and Relationships

Nguyen, Trang H.D., Wang, Xi Chang
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Volume:
15
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2010.492542
Date:
May, 2012
File:
PDF, 442 KB
english, 2012
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