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

Institute of Analytical Chemistry and Food Chemistry (6450)

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Frontiers in Flavour Science
Place of Publication	Garching, Germany
Publisher	Deutsche Forschungsanstalt für Lebensmittelchemie
Pages	148-152
Edition	1
ISBN (Print)	3-00-005556-8
Publication status	Published - 2000

Cite this

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. ed. Garching, Germany: Deutsche Forschungsanstalt für Lebensmittelchemie, 2000. p. 148-152.

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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BT - Frontiers in Flavour Science

PB - Deutsche Forschungsanstalt für Lebensmittelchemie

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