National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Ang, C.

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Ang, C.Y.W.; Liu, F.; Sun, T., Development of a dynamic headspace GC method for assessing the influence of heating end-point temperature on volatiles of chicken breast meat, J. Agric. Food Chem., 1994, 42, 11, 2493-2498, https://doi.org/10.1021/jf00047a023 . [all data]