A procedure for the sensory analysis of gas chromatographic effluents-Reference-Cited by-同舟云学术

A procedure for the sensory analysis of gas chromatographic effluents

Published:1984 Issue:4 Volume:14 Page:273-286
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Acree T.E.,Barnard J.,Cunningham D.G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. The analysis of odour-active volatiles in gas chromatographic effluents;Acree,1984

2. Sniffer to determine the odour of gas chromatographic effluents;Acree;Anal. Chem.,1976

3. Flavour impact values: a new concept for assigning numerical values for potency of individual flavour components and their contribution to overall flavour profile;Casimir;Ber. Intern. Fruchtsaftunion,1978

4. A description of odour-active volatile components of apple cultivars;Cunningham,1983

5. Principles and some techniques of high-resolution headspace analysis;Dravnieks;J. Agric. Food Chem.,1971

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