| Original language | English |
|---|---|
| Pages (from-to) | 981-985 |
| Journal | J. Food Sci. |
| Volume | 59 |
| State | Published - 1994 |
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Importance of volatile compounds for Cheddar cheese aroma assessed by a concept matching technique.
- C Dacremont
- , Z Vickers
Research output: Contribution to journal › Article › peer-review
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