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..

Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausages. / Corral, Sara; Flores, Monica; Siegmund, Barbara; Leitner, Erich.

Flavour Science. 1. ed. Leicestershire, UK : Context Products Ltd., 2015. p. 403-406.

Research output: Chapter in Book/Report/Conference proceedingChapterResearch

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 edn, Context Products Ltd., Leicestershire, UK, pp. 403-406.
Corral S, Flores M, Siegmund B, Leitner E. Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausages. In Flavour Science. 1 ed. Leicestershire, UK: Context Products Ltd. 2015. p. 403-406
Corral, Sara ; Flores, Monica ; Siegmund, Barbara ; Leitner, Erich. / Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausages. Flavour Science. 1. ed. Leicestershire, UK : Context Products Ltd., 2015. pp. 403-406
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