<?xml version="1.0" encoding="UTF-8"?>
<references>
<reference>
  <a1>Bueno, M.</a1>
  <a2>Resconi, V.C.</a2>
  <a2>Campo, M.M.</a2>
  <a2>Ferreira, V.</a2>
  <a2>Escudero, A.</a2>
  <t1>Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees</t1>
  <t2>Food chem.</t2>
  <sn/>
  <op/>
  <vo/>
  <ab/>
  <la>eng</la>
  <k1/>
  <pb/>
  <pp/>
  <yr>2019</yr>
  <ed/>
  <ul>http://zaguan.unizar.es/record/86439/files/texto_completo.pdf;
	http://zaguan.unizar.es/record/86439/files/texto_completo.jpg?subformat=icon;
	</ul>
  <no>Imported from Invenio.</no>
</reference>

</references>