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Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries

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Curie point pyrolysis–mass spectrometry applied to rapid characterisation of cheeses

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Journal of Analytical and Applied Pyrolysis 65 (2) 161 (2002)
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Prediction of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations in yoghurt by Curie point pyrolysis-mass spectrometry

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Current Awareness

Journal of Mass Spectrometry 35 (11) 1363 (2000)
DOI: 10.1002/1096-9888(200011)35:11<1363::AID-JMS984>3.0.CO;2-5
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