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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.3 = no.169, 2003년, pp.353 - 358
임성임 (동의대학교 한방식품연구소) , 최성희 (동의대학교 식품영양학과)
Volatile compounds of porcine liver were collected by simultaneous steam distillation and extraction and steam distillation under reduced pressure. Volatiles were analyzed by gas chromatography (GC) and GC-mass spectrometry. Key aroma compounds of off-flavor in porcine liver were characterized using...
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