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1. Volatile compounds from heated beef fat and beef fat with glycine

Author

Shinji Ohnishi and Takayuki Shibamoto

Subjects
Animal fat, Chromatography, biology, Chemistry, Glycine, General Chemistry, Gas chromatography, General Agricultural and Biological Sciences, biology.organism_classification, Mass spectrometry, Aroma
Abstract

Isolement et identification, par chromatographie en phase gazeuse et spectrometrie de masse, de 143 composes volatils. Mecanismes de formation des principaux composes

Published
1984
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