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more general categories information about this item Calendar Year Calendar Year Year (337475) 2009 (40843) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) sauces (185) noodles (275) pasta (185) plant products (54971) herbs (1625) basil (78) plant fats and oils (3200) olive oil (585) Food and Human Nutrition Food and Human Nutrition food science (22492) food analysis (2100) food composition (4923) foods (20022) sauces (185) noodles (275) pasta (185) Geographical Locations Geographical Locations Europe (17734) Italy (1690) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) volatile compounds (2422) chemistry (84737) analytical chemistry (19151) chemical analysis (3669) headspace analysis (566) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) herbs (1625) basil (78) plant fats and oils (3200) olive oil (585) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering mathematics and statistics (33406) prediction (5471) mathematical models (6495) linear models (1754) statistics (23850) statistical analysis (13399) discriminant analysis (533) methodology (66114) chemical analysis (3669) headspace analysis (566) support systems and models (27487) models (27236) mathematical models (6495) linear models (1754) technology (49139) processing technology (28127) heat treatment (3316) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Study of different kinds of “Pesto Genovese” by the analysis of their volatile fraction and chemometric methods Author(s) of Article: Will be identified in next release Citation: Food chemistry 2009 v.114 no.1 pp. 306-309 Click to View: (Click to View) Date of Publication: 2009 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=745686 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 284987
