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Concept Matching Technique for Assessing importance of Volatile Compounds for Cheddar Cheese Aroma

✍ Scribed by C. DACREMONT; Z. VICKERS


Book ID
108820400
Publisher
Institute of Food Technologists
Year
1994
Tongue
English
Weight
667 KB
Volume
59
Category
Article
ISSN
0022-1147

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