Concentration by pervaporation of representative brown crab volatile compounds from dilute model solutions

  • Rodrigo Martínez, María Teresa Sanz, Sagrario Beltrán
  • Journal of Food Engineering, July 2011, Elsevier
  • DOI: 10.1016/j.jfoodeng.2011.02.009

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http://dx.doi.org/10.1016/j.jfoodeng.2011.02.009