Comparative Characterization of Different Types of Cheese by Gas-Liquid Chromatography-Reference-Cited by-同舟云学术

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Comparative Characterization of Different Types of Cheese by Gas-Liquid Chromatography

Published:1970-06-01 Issue:6 Volume:8 Page:351-354
ISSN:0021-9665
Container-title:Journal of Chromatographic Science
language:en
Short-container-title:Journal of Chromatographic Science

Author:

Liebich H. M.,Douglas D. R.,Bayer E.,Zlatkis A.

Publisher

Oxford University Press (OUP)

Subject

General Medicine,Analytical Chemistry

Link

http://academic.oup.com/chromsci/article-pdf/8/6/351/1299087/8-6-351.pdf

Cited by 11 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. Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example;International Journal of Food Science & Technology;2007-07-01

2. Comparison of flavor isolation techniques applied to Cheddar cheese;Journal of Agricultural and Food Chemistry;1990-07

3. Simultaneous distillation-extraction (SDE) method in the qualitative and quantitative GC analysis of cheese volatile components;Chromatographia;1988-10

4. Quality Evaluation of Raw Tuna by Gas Chromatography and Sensory Methods;Journal of Food Science;1981-05

5. The application of gas chromatography to food analysis;Talanta;1979-12

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