Takakura, Yukiko <br/><br/>
Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis.  [electronic resource] 

 -  Bioscience, biotechnology, and biochemistry  2014 
 - 124-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1347-6947 
<br/><br/><label>Standard No.: </label>10.1080/09168451.2014.877184  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Food Handling<br/>Meat--analysis<br/>Odorants--analysis<br/>Swine<br/>Volatilization