A PROCEDURE FOR THE SENSORY ANALYSIS OF GAS-CHROMATOGRAPHIC EFFLUENTS

被引：338
作者：
ACREE, TE
BARNARD, J
CUNNINGHAM, DG
机构：
来源：
FOOD CHEMISTRY | 1984年 / 14卷 / 04期
关键词：
D O I：
10.1016/0308-8146(84)90082-7
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：273 / 286
页数：14
相关论文
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