| 000 | 01099 a2200313 4500 | ||
|---|---|---|---|
| 005 | 20250516223423.0 | ||
| 264 | 0 | _c20150330 | |
| 008 | 201503s 0 0 eng d | ||
| 022 | _a1347-6947 | ||
| 024 | 7 |
_a10.1080/09168451.2014.877184 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aTakakura, Yukiko | |
| 245 | 0 | 0 |
_aCharacterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis. _h[electronic resource] |
| 260 |
_bBioscience, biotechnology, and biochemistry _c2014 |
||
| 300 |
_a124-9 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 |
_aOdorants _xanalysis |
| 650 | 0 | 4 | _aSwine |
| 650 | 0 | 4 | _aVolatilization |
| 700 | 1 | _aOsanai, Hiroki | |
| 700 | 1 | _aMasuzawa, Takuya | |
| 700 | 1 | _aWakabayashi, Hidehiko | |
| 700 | 1 | _aNishimura, Toshihide | |
| 773 | 0 |
_tBioscience, biotechnology, and biochemistry _gvol. 78 _gno. 1 _gp. 124-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1080/09168451.2014.877184 _zAvailable from publisher's website |
| 999 |
_c24018372 _d24018372 |
||