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2012•Egyptian journal of dairy scienceRequires access

The use of GC-MS for determination of the volatile flavour compounds of Egyptian Ras cheese.

N. M. Mehanna, Klára Pásztor‐Huszár

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Key concepts: Flavour, Food science, Chemistry, Gas chromatography–mass spectrometry, Mass spectrometry, Chromatography

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The use of GC-MS for determination of the volatile flavour compounds of Egyptian Ras cheese. — Research Paper | ScholarLens