Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef
Saraiva, Cristina, Oliveira, I., Silva, J. A., Martins, C., Ventanas, J., García, C.Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-014-1447-y
Date:
July, 2014
File:
PDF, 553 KB
english, 2014