C: Food Chemistry
Discrimination of Swiss Cheese from 5 Different Factories by High Impact Volatile Organic Compound Profiles Determined by Odor Activity Value Using Selected Ion Flow Tube Mass Spectrometry and Odor Threshold
Version of Record online: 8 OCT 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 10, pages C1509–C1515, October 2013
How to Cite
Taylor, K., Wick, C., Castada, H., Kent, K. and Harper, W. J. (2013), Discrimination of Swiss Cheese from 5 Different Factories by High Impact Volatile Organic Compound Profiles Determined by Odor Activity Value Using Selected Ion Flow Tube Mass Spectrometry and Odor Threshold. Journal of Food Science, 78: C1509–C1515. doi: 10.1111/1750-3841.12249
- Issue online: 8 OCT 2013
- Version of Record online: 8 OCT 2013
- Manuscript Accepted: 21 JUL 2013
- Manuscript Received: 18 MAR 2013
- Swiss Cheese Consortium and the J.T. Parker Chair in Dairy Foods
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