Characterization of Fish Sauce Aroma-Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law Exponents
Article first published online: 29 MAR 2008
© 2008 Institute of Food Technologists
Journal of Food Science
Volume 73, Issue 4, pages C268–C274, May 2008
How to Cite
Pham, A.J., Schilling, M.W., Yoon, Y., Kamadia, V.V. and Marshall, D.L. (2008), Characterization of Fish Sauce Aroma-Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law Exponents. Journal of Food Science, 73: C268–C274. doi: 10.1111/j.1750-3841.2008.00709.x
- Issue published online: 29 MAR 2008
- Article first published online: 29 MAR 2008
- MS 20070851 Submitted 11/16/2007, Accepted 1/23/2008
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