Changes in key odorants of sheep meat induced by cooking

ACS Symposium Series

Volumn 920, Issue , 2006, Pages 73-83

  Rota, Valerie ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 36949036024     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (13)

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10. Rota, V.; Schieberle, P. J. Agric. Food Chem. 2004, submitted.
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13. Kerscher, R.; Grosch, W. In: Frontiers of Flavour Science (Schieberle P., Engel K.-H., eds.) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8, 2000, pp. 17-20.