Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Traditional Estonian Food (Kama and Kvass) using GC/MS

Kristel Kaseleht, Erich Leitner

Research output: Contribution to conferencePosterResearch

Original languageGerman
Publication statusPublished - 2008
EventÖsterreichische Lebensmittelchemikertage 2008 - Eisenstadt
Duration: 28 May 200830 May 2008

Conference

ConferenceÖsterreichische Lebensmittelchemikertage 2008
CityEisenstadt
Period28/05/0830/05/08

Treatment code (Nähere Zuordnung)

  • Basic - Fundamental (Grundlagenforschung)
  • Experimental

Cite this

Kaseleht, K., & Leitner, E. (2008). Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Traditional Estonian Food (Kama and Kvass) using GC/MS. Poster session presented at Österreichische Lebensmittelchemikertage 2008, Eisenstadt, .

Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Traditional Estonian Food (Kama and Kvass) using GC/MS. / Kaseleht, Kristel; Leitner, Erich.

2008. Poster session presented at Österreichische Lebensmittelchemikertage 2008, Eisenstadt, .

Research output: Contribution to conferencePosterResearch

Kaseleht, K & Leitner, E 2008, 'Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Traditional Estonian Food (Kama and Kvass) using GC/MS' Österreichische Lebensmittelchemikertage 2008, Eisenstadt, 28/05/08 - 30/05/08, .
Kaseleht K, Leitner E. Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Traditional Estonian Food (Kama and Kvass) using GC/MS. 2008. Poster session presented at Österreichische Lebensmittelchemikertage 2008, Eisenstadt, .
Kaseleht, Kristel ; Leitner, Erich. / Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Traditional Estonian Food (Kama and Kvass) using GC/MS. Poster session presented at Österreichische Lebensmittelchemikertage 2008, Eisenstadt, .
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T1 - Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Traditional Estonian Food (Kama and Kvass) using GC/MS

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