Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausages

Sara Corral, Monica Flores, Barbara Siegmund, Erich Leitner

Research output: Chapter in Book/Report/Conference proceedingChapterResearch

Original languageEnglish
Title of host publicationFlavour Science
Place of PublicationLeicestershire, UK
PublisherContext Products Ltd.
Pages403-406
Edition1
ISBN (Print)978-1-899043-70-5
Publication statusPublished - 2015

Fields of Expertise

  • Human- & Biotechnology

Cite this

Corral, S., Flores, M., Siegmund, B., & Leitner, E. (2015). Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausages. In Flavour Science (1 ed., pp. 403-406). Leicestershire, UK: Context Products Ltd..