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Sophie Le Guen, Carole Prost and Michel Demaimay
Journal of Agricultural and Food Chemistry 49 (3) 1321 (2001)
DOI: 10.1021/jf000781n
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Instrumental Assessment of Food Sensory Quality

J.L. Le Quéré and N. Cayot
Instrumental Assessment of Food Sensory Quality 420 (2013)
DOI: 10.1533/9780857098856.3.420
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Handbook of Meat, Poultry and Seafood Quality

Jean-Luc Le Quéré
Handbook of Meat, Poultry and Seafood Quality 45 (2012)
DOI: 10.1002/9781118352434.ch4
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Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace

Arnaud Hallier, Thierry Serot and Carole Prost
Journal of the Science of Food and Agriculture 84 (15) 2113 (2004)
DOI: 10.1002/jsfa.1923
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Effect of Two Storage Conditions on the Odor of an Edible Seaweed, Palmaria palmata, and Optimization of an Extraction Procedure Preserving its Odor Characteristics

M.-A. LePape, J. Grua-Priol and M. Demaimay
Journal of Food Science 67 (8) 3135 (2002)
DOI: 10.1111/j.1365-2621.2002.tb08871.x
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