Formation and determination of microbially-derived off-flavour in apple juice

Barbara Siegmund, Barbara Zierler, Werner Pfannhauser

Institute of Analytical Chemistry and Food Chemistry (6450)

Research output: Chapter in Book/Report/Conference proceeding › Chapter

1 Finished
1 Active

2 results

Active
Gas Chromatography and Sensory Analysis
Hager, S., Leitner, E., Haar, N., Koraimann, C., Siegmund, B. & Spenger, E.
1/01/98 → …
Project: Research area
Finished

Sensory attributes of fruits juices
Siegmund, B.
1/01/99 → 28/02/03
Project: Research project