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

Research output: Contribution to journalArticle

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

Treatment code (Nähere Zuordnung)

  • Application

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