Evaluation of fat-derived aroma compounds in blue cheese by dynamic headspace GC/Olfactometry-MS
Author:
Affiliation:
1. ; Department of Food Science and Technology; Oregon State University; 100 Wiegand Hall 97331 Corvallis Oregon
2. Strategic Technology Development Section; Land O’Lakes, Inc.; 55126 MinnesotaArden Hills
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
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