Gas chromatographic technology in analysis of distilled spirits-Reference-Cited by-同舟云学术

Gas chromatographic technology in analysis of distilled spirits

Published:1998 Issue: Volume: Page:303-346
ISSN:0167-4501
Container-title:Developments in Food Science
language:
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Author:

MacNamara Kevin,Hoffmann Andreas

Publisher

Elsevier

Reference59 articles.

1. Flavour Compounds in Rum, Cognac and Whiskey;Rijke,1983

2. Odour Thresholds and Relative Intensities of Volatile Aroma Compounds in an Artificial Beverage Imitating Whiskey;Salo;J. Food Sci.,1972

3. Methods for the Analysis of Scotch Whiskey;Duncan;J. Sci. Fd. Agric.,1966

4. Collaborate Study of the Quantitative Determination of Fusel Oil and Ethyl Acetate by Gas Liquid Chromatography;Brunelle;J. Assoc. Anal. Chem,1968

5. Collaborate Study of the Quantitative Gas Liquid Chromatographic Determination of Fusel Oil and Other Components in Whiskey;Kahn;J. Assoc. Anal. Chem.,1972

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