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

Sara Corral, Monica Flores, Barbara Siegmund, Erich Leitner

Research output: Contribution to conferencePosterResearch

Original languageEnglish
Publication statusPublished - 2014
EventWeurman Flavour Research Symposium - Cambridge, United Kingdom
Duration: 15 Sep 201419 Sep 2014

Conference

ConferenceWeurman Flavour Research Symposium
CountryUnited Kingdom
CityCambridge
Period15/09/1419/09/14

Fields of Expertise

  • Human- & Biotechnology

Cite this

Corral, S., Flores, M., Siegmund, B., & Leitner, E. (2014). Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages. Poster session presented at Weurman Flavour Research Symposium, Cambridge, United Kingdom.