ODOUR INTENSITIES OF HOP OIL COMPONENTS

[1] BUTTERY R. G., 1964, Journal of the Institute of Brewing, V70, P396

[2] BUTTERY RG, 1965, P AM SOC BREW CHEM, P103

[3] BUTTERY RG, IN PRESS

[4] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &

[5] ADDITIVE EFFECT OF SUB-THRESHOLD CONCENTRATIONS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD AROMAS [J]. NATURE, 1963, 200 (491) : 1288 - &

[6] GUADAGNI DG, SUBMITTED

[7] HOWARD G. A., 1959, Journal of the Institute of Brewing, V65, P494

[8] WRIGHT RG, 1951, P AM AMER SOC BREW C, P87

[1] BUTTERY R. G., 1964, Journal of the Institute of Brewing, V70, P396

[2] BUTTERY RG, 1965, P AM SOC BREW CHEM, P103

[3] BUTTERY RG, IN PRESS

[4] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &

[5] ADDITIVE EFFECT OF SUB-THRESHOLD CONCENTRATIONS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD AROMAS [J]. NATURE, 1963, 200 (491) : 1288 - &

[6] GUADAGNI DG, SUBMITTED

[7] HOWARD G. A., 1959, Journal of the Institute of Brewing, V65, P494

[8] WRIGHT RG, 1951, P AM AMER SOC BREW C, P87