✦ LIBER ✦
Gas Chromatography−Olfactometry (GC-O) and Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Analysis of the Flavor Profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino Cheeses
✍ Scribed by Boscaini, Elena; van Ruth, Saskia; Biasioli, Franco; Gasperi, Flavia; Märk, Tilmann D.
- Book ID
- 127386976
- Publisher
- American Chemical Society
- Year
- 2003
- Tongue
- English
- Weight
- 125 KB
- Volume
- 51
- Category
- Article
- ISSN
- 0021-8561
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