Volatile sulphur 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 einem Konferenzband › Begutachtung

Originalsprache	englisch
Titel	Book of Abstracts
Herausgeber (Verlag)	.
Seiten	116-116
Publikationsstatus	Veröffentlicht - 2014
Veranstaltung	Weurman Flavour Research Symposium - Cambridge, Großbritannien / Vereinigtes Königreich Dauer: 15 Sept. 2014 → 19 Sept. 2014

Konferenz	Weurman Flavour Research Symposium
Land/Gebiet	Großbritannien / Vereinigtes Königreich
Ort	Cambridge
Zeitraum	15/09/14 → 19/09/14

Fields of Expertise

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

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

year = "2014",

language = "English",

pages = "116--116",

booktitle = "Book of Abstracts",

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note = "Weurman Flavour Research Symposium ; Conference date: 15-09-2014 Through 19-09-2014",

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TY - GEN

T1 - Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages

AU - Corral, Sara

AU - Flores, Monica

AU - Siegmund, Barbara

AU - Leitner, Erich

PY - 2014

Y1 - 2014

M3 - Conference paper

SP - 116

EP - 116

BT - Book of Abstracts

PB - .

T2 - Weurman Flavour Research Symposium

Y2 - 15 September 2014 through 19 September 2014

ER -