Determination of decomposition in Salmon products by mass spectrometry with sensory‐driven multivariate analysis

Autor:	Michael G. McLendon, Randy L. Self, Christopher M. Lock
Rok vydání:	2019
Předmět:	Chromatography Multivariate analysis Chemistry Parasitology Sensory system Mass spectrometry Microbiology Decomposition Food Science
Zdroj:	Journal of Food Safety. 39
ISSN:	1745-4565 0149-6085
DOI:	10.1111/jfs.12676
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b41d7e4850416560493056cf26cae5d6 https://doi.org/10.1111/jfs.12676 Zobrazit plný text záznamu Plný text