Changes in Composition of Volatile Aroma Active Compounds of Cooked Hen Meat during its Storage

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	234-236
Journal	Czech journal of food science
Issue number	18
Publication status	Published - 2000

Treatment code (Nähere Zuordnung)

@article{4678e25a39124ac1b357818ec6687587,

title = "Changes in Composition of Volatile Aroma Active Compounds of Cooked Hen Meat during its Storage",

author = "Pavel Farkas and Jana Sadecka and Milan Kovac and Barbara Siegmund and Erich Leitner and Werner Pfannhauser",

year = "2000",

language = "English",

pages = "234--236",

journal = "Czech journal of food science",

issn = "1212-1800",

publisher = "Institute of Agricultural and Food Information",

number = "18",

}

TY - JOUR

T1 - Changes in Composition of Volatile Aroma Active Compounds of Cooked Hen Meat during its Storage

AU - Farkas, Pavel

AU - Sadecka, Jana

AU - Kovac, Milan

AU - Siegmund, Barbara

AU - Leitner, Erich

AU - Pfannhauser, Werner

PY - 2000

Y1 - 2000

M3 - Article

SN - 1212-1800

SP - 234

EP - 236

JO - Czech journal of food science

JF - Czech journal of food science

IS - 18

ER -