Furfuryl alcohol formation in baked and roasted foods

Yuliana Reni Swasti, Michael Murkovic

Research output: Chapter in Book/Report/Conference proceedingConference contributionResearchpeer-review

Original languageEnglish
Title of host publicationHaltbarkeit von Lebensmitteln
Place of PublicationWien
PublisherEigenverlag
Pages260-266
Publication statusPublished - 2012
EventÖsterreichische Lebensmittelchemiker Tage 2012 - Linz, Austria
Duration: 25 Apr 201227 May 2012

Conference

ConferenceÖsterreichische Lebensmittelchemiker Tage 2012
CountryAustria
CityLinz
Period25/04/1227/05/12

Fields of Expertise

  • Human- & Biotechnology

Treatment code (Nähere Zuordnung)

  • Basic - Fundamental (Grundlagenforschung)

Cite this

Swasti, Y. R., & Murkovic, M. (2012). Furfuryl alcohol formation in baked and roasted foods. In Haltbarkeit von Lebensmitteln (pp. 260-266). Wien: Eigenverlag.

Furfuryl alcohol formation in baked and roasted foods. / Swasti, Yuliana Reni; Murkovic, Michael.

Haltbarkeit von Lebensmitteln. Wien : Eigenverlag, 2012. p. 260-266.

Research output: Chapter in Book/Report/Conference proceedingConference contributionResearchpeer-review

Swasti, YR & Murkovic, M 2012, Furfuryl alcohol formation in baked and roasted foods. in Haltbarkeit von Lebensmitteln. Eigenverlag, Wien, pp. 260-266, Österreichische Lebensmittelchemiker Tage 2012, Linz, Austria, 25/04/12.
Swasti YR, Murkovic M. Furfuryl alcohol formation in baked and roasted foods. In Haltbarkeit von Lebensmitteln. Wien: Eigenverlag. 2012. p. 260-266
Swasti, Yuliana Reni ; Murkovic, Michael. / Furfuryl alcohol formation in baked and roasted foods. Haltbarkeit von Lebensmitteln. Wien : Eigenverlag, 2012. pp. 260-266
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booktitle = "Haltbarkeit von Lebensmitteln",
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M3 - Conference contribution

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