Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef

Literals

dcterms:creator
- Saraiva C.
bibo:doi
- 10.1007/s13197-014-1447-y
dcterms:contributor
- Saraiva, C.; Oliveira, I.; Silva, J.A.; Martins, C.; Ventanas, J.; García, C.
ou:bibtex
- @article{Garcia2014,title = {Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef},journal = {Journal of Food Science and Technology},year = {2014},volume = {52},number = {6},pages = {3887-3898},author = {Saraiva, C. and Oliveira, I. and Silva, J.A. and Martins, C. and Ventanas, J. and Garc{\'i}a, C.}}
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84929944997&origin=inward
dcterms:publisher
- Journal of Food Science and Technology
bibo:issn
- 0022-1155
bibo:page_range
- 3887-3898
vivo:identifier
- 2014-3683
ou:eid
- 2-s2.0-84929944997
fabio:hasPublicationYear
- 2014
bibo:eissn
- 0975-8402
ou:tipoPublicacion
- Journal
dcterms:title
- Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84929944997&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84929944997&origin=inward
ou:vecesCitado
- 38
bibo:volume
- 52