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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) dairy products (4759) cheeses (1057) Italian cheeses (96) Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) metabolites (3674) free fatty acids (678) biogeography (2263) provenance (657) Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) dairy products (4758) cheeses (1056) Italian cheeses (96) product quality (18080) product authenticity (264) Food and Human Nutrition Food and Human Nutrition food science (22492) food analysis (2100) food composition (4923) Geographical Locations Geographical Locations Europe (17734) Italy (1690) Natural Resources, Earth and Environmental Sciences Natural Resources, Earth and Environmental Sciences geography (5253) biogeography (2263) provenance (657) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) metabolites (3674) free fatty acids (678) chemical compounds (78840) volatile compounds (2422) organic compounds (57444) aromatic compounds (11724) chemistry (84737) analytical chemistry (19151) analytical methods (16695) chromatography (6699) gas chromatography (1859) spectroscopy (8016) mass spectrometry (3525) chemical analysis (3669) headspace analysis (566) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) analytical methods (16690) chromatography (6699) gas chromatography (1859) spectroscopy (8016) mass spectrometry (3525) chemical analysis (3669) headspace analysis (566) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Characterization of the volatile fraction and of free fatty acids of “Fontina Valle d'Aosta”, a protected designation of origin Italian cheese Author(s) of Article: Will be identified in next release Citation: Food chemistry 2007 v.105 no.1 pp. 293-300 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=712712 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 253197
