Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME. [electronic resource]

By: Contributor(s): Producer: 20150609Description: 233-8 p. digitalISSN:
  • 0308-8146
Online resources: In: Food chemistry vol. 110
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.