Gas chromatography–mass spectrometry (GC–MS) and omics profiling distinguish duck and goose foie gras composition.
|Articles|November 23, 2015
- The Column-11-23-2015
- Volume 11
- Issue 21
Vol 11 No 21 The Column November 23, 2015 North American PDF
Click the title above to open The Column November 23, 2015 North American issue, Volume 11, Number 21, in an interactive PDF format.
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Vol 11 No 21 The Column November 23, 2015 Europe and Asia PDFalmost 11 years ago
Split Injection GC: The Benefits of “Shoot-and-Dilute” GCalmost 11 years ago
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