Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis. [electronic resource]

By: Contributor(s): Producer: 20150330Description: 124-9 p. digitalISSN:
  • 1347-6947
Subject(s): Online resources: In: Bioscience, biotechnology, and biochemistry vol. 78
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article

There are no comments on this title.

to post a comment.