Klein, B., Bosset, J.O., Gauch, R.
Comparison of Four Extraction, Concentration and Injection Techniques for Volatile Compounds Analysis by GC-MS: an Application to the Study of the Volatile Flavour of Swiss Emmentaler cheese.
Segnatura: PUB Liebefeld
ID pubblicazione (Codice web): 14137 Inviare via e-mail
