✦ LIBER ✦
Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography–olfactometry and partial least squares regression
✍ Scribed by Shi, Xiaoxia; Zhang, Xiaoming; Song, Shiqing; Tan, Chen; Jia, Chengsheng; Xia, Shuqin
- Book ID
- 123388423
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 971 KB
- Volume
- 913-914
- Category
- Article
- ISSN
- 1873-376X
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