Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry

Barbara Siegmund; Werner Pfannhauser

Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry

Institut für Analytische Chemie und Lebensmittelchemie (6450)

Publikation: Beitrag in Buch/Bericht/Konferenzband › Beitrag in Buch/Bericht

Originalsprache	englisch
Titel	Frontiers in Flavour Science
Erscheinungsort	Garching, Germany
Herausgeber (Verlag)	Deutsche Forschungsanstalt für Lebensmittelchemie
Seiten	148-152
Auflage	1
ISBN (Print)	3-00-005556-8
Publikationsstatus	Veröffentlicht - 2000

Dieses zitieren

Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry. / Siegmund, Barbara ; Pfannhauser, Werner.
Frontiers in Flavour Science. 1. Aufl. Garching, Germany: Deutsche Forschungsanstalt für Lebensmittelchemie, 2000. S. 148-152.

Publikation: Beitrag in Buch/Bericht/Konferenzband › Beitrag in Buch/Bericht

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