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

Sara Corral, Monica Flores, Barbara Siegmund, Erich Leitner

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationFlavour Science
Place of PublicationLeicestershire, UK
PublisherContext Products Ltd.
ISBN (Print)978-1-899043-70-5
Publication statusPublished - 2015

Fields of Expertise

  • Human- & Biotechnology

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