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Innovative Food Product Development using Molecular Gastronomy; A Focus on Flavour and Sensory Evaluation
Innovative Food Product Development using Molecular Gastronomy; A Focus on Flavour and Sensory Evaluation
2013
Mark Traynor
Keywords:
Flavour
Solid-phase microextraction
New product development
Gas chromatography–mass spectrometry
Molecular gastronomy
Organic chemistry
Chemistry
Chromatography
Isoamyl acetate
Response surface methodology
Correction
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