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Removal of warmed-over flavor using absorbent and pattern recognition analysis of overall flavors by SPME-GC/MS-MVA

Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 73-81). Also available on the Internet.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/68571388
Date January 2004
CreatorsLi, Xifeng.
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
TypeElectronic books.
Sourcefree to MU campus, to others for purchase

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