1. Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis. Issue 1 (2nd January 2014) Authors: Takakura, Yukiko; Osanai, Hiroki; Masuzawa, Takuya; Wakabayashi, Hidehiko; Nishimura, Toshihide Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 78:Issue 1(2014) Page Start: 124 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗