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

Sara Corral, Monica Flores, Barbara Siegmund, Erich Leitner

Publikation: Beitrag in Buch/Bericht/Konferenzband › Beitrag in Buch/Bericht

Fields of Expertise

@inbook{029ca208ddb443aebda9d198700f7ce8,

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

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

year = "2015",

language = "English",

isbn = "978-1-899043-70-5",

pages = "403--406",

booktitle = "Flavour Science",

publisher = "Context Products Ltd.",

edition = "1",

}