The odour of white bread
- 1 December 1972
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 150 (2) , 68-74
- https://doi.org/10.1007/bf01837755
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Freeze concentration of volatile components in dilute aqueous solutionsJournal of Agricultural and Food Chemistry, 1969
- Chemistry of Bread FlavorPublished by American Chemical Society (ACS) ,1969
- Concentration of volatile substances in aqueous solution and production of water free of organics by freezing outAnalytical Chemistry, 1967
- A multi-purpose device for the collection of fractions separated by gas chromatographyJournal of Chromatography A, 1965
- Aromastoffe des BrotesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1963
- An All‐glass Laboratory Apparatus for Concentrating Volatile Compounds from Dilute Aqueous SolutionsJournal of Food Science, 1961
- Freezing-Out, a Safe Technique for Concentration of Dilute SolutionsScience, 1961
- Nonaqeous acidification in preparation of organic acid concentrates for gas chromatographyAnalytical Chemistry, 1960