Comparison of Methods for the Analysis of Higher Boiling Flavor Compounds in Cheddar Cheese1.
Dunn HC & Lindsay RC.
Journal of Dairy Science, 68(11), 2853-2858 (1985)
Direct sampling capillary GLC analysis of flavor volatiles from ovine fat.
Suzuki J & Bailey ME.
Journal of Agricultural and Food Chemistry, 33(3), 343-347 (1985)
Isolation and identification of headspace volatiles formed in heated butter.
Lee SR, et al.
Journal of Agricultural and Food Chemistry, 39(11), 1972-1975 (1991)
Analysis of Volatile Compounds in Beef Fat by Dynamic?Headspace Solid?Phase Microextraction Combined with Gas Chromatography?Mass Spectrometry.
Watanabe A, et al.
Journal of Food Science, 73(5) (2008)
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