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Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef
Authors
A Marco
AI Carrapiso
+55 more
AM Spanier
AP Duarte Silva
AP Duarte Silva
B Pablo
C García
C Summo
CF Ross
D Ansorena
D Machiels
D Sarkar
DI Ellis
DS Mottram
DV Byrne
EN Frankel
FM Nattress
G Barbieri
G Gottschalk
G-JE Nychas
H Kataoka
HK Stutz
IT Jolliffe
J Cadima
J Fox
JA Ordóñez
JE Christensen
JG Rodríguez-Carpena
JI Gray
JL Berdagué
JS Elmore
JS Nadeau
JY Han
K Insausti
K Insausti
LA Berrueta
LH Stanke
M Al-Bachir
M Estévez
M García-Esteban
M Mataragas
M Spaziani
ME Bailey
MM Campo
N Kondjoyan
NP Brunton
P Jayasingh
RH Dainty
RH Dainty
RH Dainty
RH Dainty
S Balasubramanian
S Soncin
S-Y Moon
S-Y Moon
TC Jackson
WN Venables
Publication date
Publisher
'Springer Science and Business Media LLC'
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info:doi/10.1007%2Fs13197-014-...
Last time updated on 04/12/2019