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2013 | nr 3 | 83--91
Tytuł artykułu

Analiza związków lotnych jako narzędzie oceny jakości żywności

Warianty tytułu
Volatile Compounds Analysis as a Tool for Food Quality Evaluation
Języki publikacji
PL
Abstrakty
Analiza substancji tworzących aromat żywności jest procesem bardzo złożonym. W artykule przedstawiono podstawy analizy związków lotnych żywności oparte na technikach chromatografii gazowej i spektrometrii mas i wykorzystanie tych metod w ocenie jakości żywności. (abstrakt oryginalny)
EN
The analysis of food aroma compounds is a very complicated process. In this article, the backgrounds of food volatile compounds analysis; based on gas chromatography - mass spectrometry and their application in food quality evaluation were described.(original abstract)
Rocznik
Numer
Strony
83--91
Opis fizyczny
Twórcy
  • Uniwersytet Ekonomiczny w Poznaniu
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.ekon-element-000171252309

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