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2. Bosset, J.O., Gauch, R. & Klein, B. (in preparation). Comparison of different extraction, concentration and injection techniques for the analysis of the volatile compounds in dairy products: a review and an application to the study of the volatile flavour of Swiss Emmentaler cheese.
3. Comparison of four extraction, concentration and injection techniques for volatile compounds analysis by GC-MS: an application to the study of the volatile flavour of Swiss Emmental cheese;Klein,1990
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