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Analysis of Volatile Flavor Components in Steamed Rangia Clam by Dynamic Headspace Sampling and Simultaneous Distillation and Extraction

✍ Scribed by URAIWAN TANCHOTIKUL; THOMAS C.-Y. HSIEH

Book ID: 108816981
Publisher: Institute of Food Technologists
Year: 1991
Tongue: English
Weight: 631 KB
Volume: 56
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1991.tb05272.x

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