Characterisation of volatile flavour compounds in Roncal...

Characterisation of volatile flavour compounds in Roncal cheese extracted by the ‘purge and trap' method and analysed by GC–MS

Jesús M. Izco, Paloma Torre
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Volume:
70
Year:
2000
Language:
english
Pages:
9
DOI:
10.1016/s0308-8146(00)00100-x
File:
PDF, 187 KB
english, 2000
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