Factors Affecting Static Headspace-Gas Chromatographic Analysis of Lipid Oxidation in Precooked Meat
Author:
Affiliation:
1. Department of Nutritional Science and Dietetics, University of NebraskaLincoln, Lincoln, Nebraska 68583-0806
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980335o
Reference31 articles.
1. Headspace analysis with large sample volumes
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