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Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats

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Keywords: Beef; GC-O; Model mouth; Odour

Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0039-9140(03)00133-4

Affiliations: Department of Animal Production, Nutrition Unit, Faculty of Veterinary Medicine, University of Liege, Sart Tilman, 4000 , Liege, Belgium

Publication date: July 4, 2003

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