Implementation of Multivariate Techniques for the Selection of Volatile Compounds as Indicators of Sensory Quality of Raw Beef

AuthID
 P-00G-5JG
6
Author(s)
Ventanas, J
·
Garcia, C
Document Type
Article
Year published
2015
Published
in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, ISSN: 0022-1155
Volume: 52, Issue: 6, Pages: 3887-3898 (12)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84929944997
Wos: WOS:000355196000077
Source Identifiers
ISSN: 0022-1155
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