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

Sara Corral, Monica Flores, Barbara Siegmund, Erich Leitner

Research output: Contribution to conferencePoster

Original languageEnglish
Publication statusPublished - 2014
EventWeurman Flavour Research Symposium - Cambridge, United Kingdom
Duration: 15 Sept 201419 Sept 2014


ConferenceWeurman Flavour Research Symposium
Country/TerritoryUnited Kingdom

Fields of Expertise

  • Human- & Biotechnology

Cite this