Volatile compounds of Wagyu (Japanese black cattle) beef analysed by PTR_MS

S. Odake, T. Shimamura, R. Akuzawa, A. Shimono, S.M. van Ruth

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional

1 Citation (Scopus)
Original languageEnglish
Title of host publicationFlavour science : recent advances and trends
EditorsW.L.P. Bredie, M.A. Petersen
Place of PublicationAmsterdam [etc]
Pages29-32
Number of pages637
Publication statusPublished - 2006

Publication series

NameDevelopments in food science
PublisherElsevier
Number43

Cite this

Odake, S., Shimamura, T., Akuzawa, R., Shimono, A., & van Ruth, S. M. (2006). Volatile compounds of Wagyu (Japanese black cattle) beef analysed by PTR_MS. In W. L. P. Bredie, & M. A. Petersen (Eds.), Flavour science : recent advances and trends (pp. 29-32). (Developments in food science; No. 43)..