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Details for article 1325 of 6275 found articles
| Title: |
Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry |
| Author: |
Zhan, Ping Tian, Honglei Zhang, Xiaoming Wang, Liping |
| Appeared in: |
Journal of Chromatography. B, Analytical technologies in the biomedical and life sciences |
| Paging: | Volume 921-922 (2013) nr. C pages 8 p. |
| Year: |
2013 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 1325 of 6275 found articles
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