USE OF MOLECULAR SIEVE 5A IN ANALYSIS OF FLAVOUR VOLATILES OF COOKED CHICKEN

被引：20

作者：

HOBSONFROHOCK, A

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740210312

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：152 / +

页数：1

共 20 条

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