Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages

Sara Corral, Monica Flores, Barbara Siegmund, Erich Leitner

Publikation: Konferenzbeitrag › Poster

Originalsprache	englisch
Publikationsstatus	Veröffentlicht - 2014
Veranstaltung	Weurman Flavour Research Symposium - Cambridge, Großbritannien / Vereinigtes Königreich Dauer: 15 Sept. 2014 → 19 Sept. 2014

Konferenz	Weurman Flavour Research Symposium
Land/Gebiet	Großbritannien / Vereinigtes Königreich
Ort	Cambridge
Zeitraum	15/09/14 → 19/09/14

Fields of Expertise

@conference{4e887a38970045f5a22df9d2ccd0aef2,

title = "Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages",

author = "Sara Corral and Monica Flores and Barbara Siegmund and Erich Leitner",

year = "2014",

language = "English",

note = "Weurman Flavour Research Symposium ; Conference date: 15-09-2014 Through 19-09-2014",

}