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Title: Effect of fat on the release of volatile aroma compounds from frankfurters
Author: Chevance, Fabienne F. V.
ISNI:       0000 0001 3543 4827
Awarding Body: Queen's University of Belfast
Current Institution: Queen's University Belfast
Date of Award: 1998
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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Fat content; Sausages; Flavouring