Methods of assessing the odours of glues (and gelatines)-Reference-Cited by-同舟云学术

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Methods of assessing the odours of glues (and gelatines)

Published:1971-03 Issue:3 Volume:22 Page:149-155
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Johnson A. E.,Nursten H. E.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference21 articles.

1. ‘Spot Tests in Organic Analysis’, (6th edn) 1960, p. 289 (Amsterdam: Elsevier)

2. Technicoa Auto-Analyzer Methodology, 1963, p. 661 (New York: Chauncey)

3. Flavor Chemistry, Constituents of Meat Flavor: Beef

4. THE RED PIGMENT OF THE ROOT OF THE BEET (BETA VULGARIS) AS A PYRROLE COMPOUND

5. One-Phase Solvent Mixtures for Separation of Amino Acids

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Odors and Emissions from Organic Wastes;Soils for Management of Organic Wastes and Waste Waters;2015-11-02

2. The nature of volatile constituents of glues;Journal of the Science of Food and Agriculture;1972-11

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