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more general categories information about this item Calendar Year Calendar Year Year (337475) 2012 (47541) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) beverages (2857) alcoholic beverages (1703) beers (240) fermented foods (2609) beers (240) product quality (18080) sensory properties (4680) odors (1816) storage quality (2324) shelf life (1589) Food and Human Nutrition Food and Human Nutrition foods (20022) beverages (2857) alcoholic beverages (1703) beers (240) fermented foods (2609) beers (240) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) volatile compounds (2422) technical chemicals (15701) flavor compounds (406) physics (54990) physical properties (32618) temperature (18106) temperature profiles (356) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering mathematics and statistics (33406) mathematical models (6495) linear models (1754) methodology (66114) response surface methodology (846) detection (2704) detection limit (1363) research (30526) research methods (29174) sensory evaluation (1238) support systems and models (27487) models (27236) mathematical models (6495) linear models (1754) technology (49139) processing technology (28127) refrigeration (344) storage technology (3252) storage conditions (3071) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Optimization of a HS-SPME-GC-MS Procedure for Beer Volatile Profiling Using Response Surface Methodology: Application to Follow Aroma Stability of Beers Under Different Storage Conditions Author(s) of Article: Will be identified in next release Citation: Food analytical methods 2012 v.5 no.6 pp. 1386-1397 Click to View: (Click to View) Date of Publication: 2012 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=540403 Name of Publication: Food analytical methods Publishing Company: Will be identified in next release Accession Number: 149560
