Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O–FSCM) method (Englisch)
- Neue Suche nach: Niimi, J.
- Neue Suche nach: Leus, M.
- Neue Suche nach: Silcock, P.
- Neue Suche nach: Hamid, N.
- Neue Suche nach: Bremer, P.
- Neue Suche nach: Niimi, J.
- Neue Suche nach: Leus, M.
- Neue Suche nach: Silcock, P.
- Neue Suche nach: Hamid, N.
- Neue Suche nach: Bremer, P.
In:
Food Chemistry
;
121
, 2
;
601-607
;
2009
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O–FSCM) method
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Beteiligte:Niimi, J. ( Autor:in ) / Leus, M. ( Autor:in ) / Silcock, P. ( Autor:in ) / Hamid, N. ( Autor:in ) / Bremer, P. ( Autor:in )
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Erschienen in:Food Chemistry ; 121, 2 ; 601-607
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:22.12.2009
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Format / Umfang:7 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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