Comparison of various sample treatments for the analysis of volatile compounds by GC-MS: Application to the Swiss Emmental cheese.

Mitteilungen aus dem Gebiete der Lebensmittel-Untersuchung und -Hygiene, 86, 1995, 672-698.

Segnatura: PUB Liebefeld
ID pubblicazione (Codice web): 10608 Inviare via e-mail

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