Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef
Crossref DOI link: https://doi.org/10.1007/s13197-014-1447-y
Published Online: 2014-07-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Saraiva, Cristina
Oliveira, I.
Silva, J. A.
Martins, C.
Ventanas, J.
GarcĂa, C.
Text and Data Mining valid from 2014-07-01