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FLAVORS AND AROMAS - Significance of Volatile Compounds Produced by Spoilage Bacteria in Vacuum-Packed Cold-Smoked Salmon (Salmo salar) Analyzed by GC-MS and Multivariate Regression/ / Jorgensen, Lasse Vigel / American Chemical Society, Books and Journals Division] / Journal of agricultural and food chemist / 2376-2381p. / 2001
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