Die Anwendung physikalischer Untersuchungsmethoden bei der Analyse von flüchtigen Geruchs- und Geschmacksstoffen in Lebensmitteln
- 1 January 1962
- journal article
- Published by Springer Nature in Analytical and Bioanalytical Chemistry
- Vol. 189 (2) , 161-175
- https://doi.org/10.1007/bf00468733
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Studies on the Substance of Fish Smell IVNIPPON SUISAN GAKKAISHI, 1951
- Chemical Studies on the substance of Fish Smell II. Pyridine Group compounds as the Substances concerned with Fishy SmellNIPPON SUISAN GAKKAISHI, 1950