Volatile sulphur 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 proceedingConference contributionResearchpeer-review

Original languageEnglish
Title of host publicationBook of Abstracts
Publisher.
Pages116-116
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

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

Book of Abstracts. ., 2014. p. 116-116.

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

Corral, S, Flores, M, Siegmund, B & Leitner, E 2014, Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages. in Book of Abstracts. ., pp. 116-116, Weurman Flavour Research Symposium, Cambridge, United Kingdom, 15/09/14.
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M3 - Conference contribution

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