Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry

Research output: Chapter in Book/Report/Conference proceedingChapterResearch

Original languageEnglish
Title of host publicationFrontiers in Flavour Science
Place of PublicationGarching, Germany
PublisherDeutsche Forschungsanstalt für Lebensmittelchemie
Pages148-152
Edition1
ISBN (Print)3-00-005556-8
Publication statusPublished - 2000

Cite this

Siegmund, B., & Pfannhauser, W. (2000). Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry. In Frontiers in Flavour Science (1 ed., pp. 148-152). Garching, Germany: Deutsche Forschungsanstalt für Lebensmittelchemie.

Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry. / Siegmund, Barbara; Pfannhauser, Werner.

Frontiers in Flavour Science. 1. ed. Garching, Germany : Deutsche Forschungsanstalt für Lebensmittelchemie, 2000. p. 148-152.

Research output: Chapter in Book/Report/Conference proceedingChapterResearch

Siegmund, B & Pfannhauser, W 2000, Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry. in Frontiers in Flavour Science. 1 edn, Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, pp. 148-152.
Siegmund B, Pfannhauser W. Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry. In Frontiers in Flavour Science. 1 ed. Garching, Germany: Deutsche Forschungsanstalt für Lebensmittelchemie. 2000. p. 148-152
Siegmund, Barbara ; Pfannhauser, Werner. / Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry. Frontiers in Flavour Science. 1. ed. Garching, Germany : Deutsche Forschungsanstalt für Lebensmittelchemie, 2000. pp. 148-152
@inbook{4f1ecf06fcdd4320ba2cdd499ef98ba3,
title = "Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry",
author = "Barbara Siegmund and Werner Pfannhauser",
year = "2000",
language = "English",
isbn = "3-00-005556-8",
pages = "148--152",
booktitle = "Frontiers in Flavour Science",
publisher = "Deutsche Forschungsanstalt f{\"u}r Lebensmittelchemie",
edition = "1",

}

TY - CHAP

T1 - Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry

AU - Siegmund, Barbara

AU - Pfannhauser, Werner

PY - 2000

Y1 - 2000

M3 - Chapter

SN - 3-00-005556-8

SP - 148

EP - 152

BT - Frontiers in Flavour Science

PB - Deutsche Forschungsanstalt für Lebensmittelchemie

CY - Garching, Germany

ER -