Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

Published 2011 View Full Article

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Title
Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 129, Issue 4, Pages 1909-1918
Publisher
Elsevier BV
Online
2011-06-15
DOI
10.1016/j.foodchem.2011.06.001

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