ODOR OF WHITE BREAD .4. QUANTITATIVE-DETERMINATION OF CONSTITUENTS IN VAPOR AND THEIR ODOR VALUES

被引：60

作者：

MULDERS, EJ ^{[1
]}

机构：

[1] TNO,CENT INST NUTR & FOOD RES,ZEIST,NETHERLANDS

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1973年 / 151卷 / 05期

关键词：

D O I：

10.1007/BF01883343

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：310 / 317

页数：8

共 26 条

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[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (02) : 213 - &
[8] LINKO YY, 1960, CEREAL CHEM, V39, P638
[9] LOCKHART EE, 1952, FOOD RES, V17, P404
[10] ODOR OF WHITE BREAD .3. IDENTIFICATION OF VOLATILE CARBONYL-COMPOUNDS AND FATTY-ACIDS
MULDERS, EJ
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[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1972, 150 (04): : 228 - 232