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1 Ergebnisse
1
Determination of volatile organic compounds responsible for..:
A. Di Luccia
;
S. Spagna Musso
;
G. Alviti
...
http://www.aspajournal.it/index.php/ijas/article/view/1216. , 2010
Link:
https://doi.org/10.4081/ijas.2007.s2.1153
RT Journal T1
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:39f80910b6704d89a28ff3b4a27820cc&Exemplar=1&LAN=DE A1 A. Di Luccia A1 S. Spagna Musso A1 G. Alviti A1 P. Loizzo A1 M. Faccia A1 C.M.A. Barone A1 A. Trani PB Taylor & Francis Group YR 2010 K1 Buffalo K1 SPME K1 VOC K1 Meat K1 Animal culture K1 SF1-1100 JF http://www.aspajournal.it/index.php/ijas/article/view/1216 LK http://dx.doi.org/https://doi.org/10.4081/ijas.2007.s2.1153 DO https://doi.org/10.4081/ijas.2007.s2.1153 SF ELIB - SuUB Bremen
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