✦ LIBER ✦
HS–SPME analysis of the volatile compounds from spices as a source of flavour in ‘Campo Real’ table olive preparations
✍ Scribed by R. A. Pérez; T. Navarro; C. de Lorenzo
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 312 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0882-5734
- DOI
- 10.1002/ffj.1791
No coin nor oath required. For personal study only.