Multivariate modelling of the freshness of cooked ham

Eva Schrampf, Erich Leitner

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

Original languageEnglish
Title of host publicationRecent Advances in Food Analysis
Publisher.
Pages273-273
ISBN (Print)978-80-7080-795-8
Publication statusPublished - 2011
Event5th International symposium on Recent Advances in Food Analysis - Prag
Duration: 1 Nov 20114 Nov 2011

Conference

Conference5th International symposium on Recent Advances in Food Analysis
CityPrag
Period1/11/114/11/11

Fields of Expertise

  • Sonstiges

Treatment code (Nähere Zuordnung)

  • Application

Cite this

Schrampf, E., & Leitner, E. (2011). Multivariate modelling of the freshness of cooked ham. In Recent Advances in Food Analysis (pp. 273-273). ..

Multivariate modelling of the freshness of cooked ham. / Schrampf, Eva; Leitner, Erich.

Recent Advances in Food Analysis. ., 2011. p. 273-273.

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

Schrampf, E & Leitner, E 2011, Multivariate modelling of the freshness of cooked ham. in Recent Advances in Food Analysis. ., pp. 273-273, 5th International symposium on Recent Advances in Food Analysis, Prag, 1/11/11.
Schrampf E, Leitner E. Multivariate modelling of the freshness of cooked ham. In Recent Advances in Food Analysis. . 2011. p. 273-273
Schrampf, Eva ; Leitner, Erich. / Multivariate modelling of the freshness of cooked ham. Recent Advances in Food Analysis. ., 2011. pp. 273-273
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