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Evaluation of Light-oxidized Off-flavors in Reduced Fat Milk and Cheddar Cheese Using Sensory Evaluation and the Electronic Nose

Hsin-Yen Chung

出版	Michigan State University. School of Packaging, 2004
URL	http://books.google.com.hk/books?id=agV6mw8eeW0C&hl=&source=gbs_api