Changes in Composition of Volatile Aroma Active Compounds of Cooked Hen Meat during its Storage

Pavel Farkas, Jana Sadecka, Milan Kovac, Barbara Siegmund, Erich Leitner, Werner Pfannhauser

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Original languageEnglish
Pages (from-to)234-236
JournalCzech journal of food science
Issue number18
Publication statusPublished - 2000

Treatment code (Nähere Zuordnung)

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Changes in Composition of Volatile Aroma Active Compounds of Cooked Hen Meat during its Storage. / Farkas, Pavel; Sadecka, Jana; Kovac, Milan; Siegmund, Barbara; Leitner, Erich; Pfannhauser, Werner.

In: Czech journal of food science, No. 18, 2000, p. 234-236.

Research output: Contribution to journalArticleResearchpeer-review

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AU - Leitner, Erich

AU - Pfannhauser, Werner

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