Patrick Gerard to Gas Chromatography-Mass Spectrometry
This is a "connection" page, showing publications Patrick Gerard has written about Gas Chromatography-Mass Spectrometry.
Connection Strength
0.126
-
Flavor variability and flavor stability of U.S.-produced whole milk powder. J Food Sci. 2009 Sep; 74(7):S334-43.
Score: 0.081
-
The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate. J Food Sci. 2013 Oct; 78(10):C1535-C1542.
Score: 0.027
-
Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. J Dairy Sci. 2007 Jul; 90(7):3091-109.
Score: 0.017