Premium
ANALYSIS OF VOLATILE FOOD FLAVORS BY GAS‐LIQUID CHROMATOGRAPHY. I. THE VOLATILE COMPONENTS FROM DRY BLUE CHEESE AND DRY ROMANO CHEESE
Author(s) -
COFFMAN J. ROBERT,
SMITH DONALD E.,
ANDREWS JOHN S.
Publication year - 1960
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1960.tb00011.x
Subject(s) - chemistry