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Volatile compounds associated with the aerobic growth of some Pseudomonas species on beef = Les composés volatils associés au développement, en arérobiose, de quelques espèces de Pseudomonas dans la viande de boeufDAINTY, R. H; EDWARDS, R. A; HIBBARD, C. M et al.Journal of applied bacteriology. 1984, Vol 57, Num 1, pp 75-81, issn 0021-8847Article

Changes in cooked odor of Antarctic krill during frozen storage = Modifications de l'odeur de cuit des krills de l'Antarctique lors du stockage frigorifiqueCHOI, S. H; KATO, H.Agricultural and biological chemistry. 1984, Vol 48, Num 2, pp 545-547, issn 0002-1369Article

Virtual laboratoriesHUT, Piet.Progress of theoretical physics. Supplement. 2006, Num 164, pp 38-53, issn 0375-9687, 16 p.Conference Paper

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Recreating flavors from natureGREEN, Carter; PUCARELLI, Fred; MANKOO, Amby et al.Food technology (Chicago). 2004, Vol 58, Num 11, pp 28-34, issn 0015-6639, 5 p.Article

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New solutions for the color-flavor locked strangeletsPENG, G. X; WEN, X. J; CHEN, Y. D et al.Physics letters. Section B. 2006, Vol 633, Num 2-3, pp 314-318, issn 0370-2693, 5 p.Article

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