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Application of sensory and instrumental volatile analyses to dairy products.

Application of sensory and instrumental volatile analyses to dairy products.

http://www.wikidata.org/entity/Q37963076

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Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor.PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.Analyzing volatile compounds in dairy products.

P2860

Q38108680-6B4E32E2-0020-4289-8024-0D5FCEE215D8 Q39851468-AA067D41-606A-47FA-842C-705B22513048 Q53618197-496B2557-D9E0-4003-ACE5-20751B23F428

P2860

Application of sensory and instrumental volatile analyses to dairy products.

http://www.wikidata.org/entity/Q37963076

description

article científic

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article scientifique

@fr

articol științific

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articolo scientifico

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artigo científico

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artigo científico

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artigo científico

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artikel ilmiah

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artikull shkencor

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artículo científico

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name

Application of sensory and instrumental volatile analyses to dairy products.

@en

Application of sensory and instrumental volatile analyses to dairy products.

@nl

type

label

Application of sensory and instrumental volatile analyses to dairy products.

@en

Application of sensory and instrumental volatile analyses to dairy products.

@nl

prefLabel

Application of sensory and instrumental volatile analyses to dairy products.

@en

Application of sensory and instrumental volatile analyses to dairy products.

@nl

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P356

ANNUREV-FOOD-022510-133653

P1433

Annual review of food science and technology

P1476

Application of sensory and instrumental volatile analyses to dairy products.

@en

P2093

A E Croissant

http://www.w3.org/2001/XMLSchema#string

D M Watson

http://www.w3.org/2001/XMLSchema#string

M A Drake

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P304

395-421

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scholarly article

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10.1146/ANNUREV-FOOD-022510-133653

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2

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2011-01-01T00:00:00Z

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51842057

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22129389

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P921