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Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example
Article first published online: 1 JUL 2007
International Journal of Food Science & Technology
Volume 30, Issue 5, pages 555–570, October 1995
How to Cite
DELAHUNTY, C. M. and PIGGOTT, J. R. (1995), Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example. International Journal of Food Science & Technology, 30: 555–570. doi: 10.1111/j.1365-2621.1995.tb01403.x
- Issue published online: 1 JUL 2007
- Article first published online: 1 JUL 2007
- Received 23 November 1994, revised and accepted 28 June 1995
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