Connection

Patrick Gerard to Gas Chromatography-Mass Spectrometry

This is a "connection" page, showing publications Patrick Gerard has written about Gas Chromatography-Mass Spectrometry.
  1. Flavor variability and flavor stability of U.S.-produced whole milk powder. J Food Sci. 2009 Sep; 74(7):S334-43.
    View in: PubMed
    Score: 0.081
  2. 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.
    View in: PubMed
    Score: 0.027
  3. Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. J Dairy Sci. 2007 Jul; 90(7):3091-109.
    View in: PubMed
    Score: 0.017
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.