DETERMINING ODOR THRESHOLDS FOR SOME COMPOUNDS IN ALCOHOLIC BEVERAGES

被引：76

作者：

SALO, P

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12378.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：95 / &

共 20 条

[1]

Amerine M., 1965, PRINCIPLES SENSORY E

[2]

Arkima V., 1968, Monatsschrift fuer Brauerei, V21, P247

[3]

BENGTSSON G, 1953, WALLERSTEIN LAB COMM, V16, P231

[4]

BERG HW, 1955, FOOD TECHNOL-CHICAGO, V9, P23

[5]

DAWSON EH, 1963, FOOD TECHNOL, V17, P39

GUADAGNI, DG ;

BUTTERY, RG ;

OKANO, S .

[7]

GUILFORD JP, 1936, FOOD TECHNOL, V4, P434

[8]

Harrison G. A. F., 1963, 9 EUR BREW CONV P C, P247

[9]

HARRISON GAF, 1966, J I BREWING, V72, P348

[10]

HARRISON GAF, 1967, BREWERS DIG, V42, P74