Effect of cooking on the taste- and flavor-related compounds in pork von "Chikuni, K. (National Inst. of Livestock and Grassland Science, Tsukuba, Ibaraki (Japan)), Sasaki, K, Emori, T, Iwaki, F, Tani, F, Nakajima, I, Muroya, S, Mitsumoto, M.

Volltext

Odor sensor utilizing surface plasmon resonance von Sasaki, Keisuke, Tani, Fumio, Sato, Katsushi, Ikezaki, Hidekazu, Taniguchi, Akira, Emori, Tadasu, Iwaki, Fumiyuki, Chikuni, Koichi, Mitsumoto, Mitsuru, Nanto, Hidehito, Kitade, Yasuto, Takei, Yoshinori, Kubota, Naotaka

Volltext