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Sensory impact of lipid oxidation in complex food systems

1999

Jacobsen, C.

AGROVOC Keywords
aceites alimentos analytical methods chemicophysical properties chromatographie en phase gazeuse corps gras fats flaveur flavour foods gas chromatography grasas huile lipide lipids mass spectrometry odeur oils olor organoleptic properties oxidation oxydation peroxides produit alimentaire sabor smell technique analytique
Bibliographic information
Fett/Lipid (Germany)
Volume 101 Issue 12 ISSN 0931-5985
Pagination
pp. 484-492
Other Subjects
Espectrometria de masas; Oxidacion; Cromatografia de gases; Peroxyde; Spectrometrie de masse; Propiedades organolepticas; Peroxidos; Propriete physicochimique; Propiedades fisicoquimicas; Propriete organoleptique; Tecnicas analiticas; Lipidos
Language
English
Note
Summaries (De, En)
Translated Title
Geschmackliche Auswirkungen der Lipidoxidation in komplexen Lebensmittelsystemen
Type
Summary; Conference
Conference
20th Nordic Lipid Symposium, AS Kolding (Denmark), 13-16 Jun 1999
Corporate Author
Institute for Fisheries Research, Lyngby (Denmark). Dept. of Seafood Research
2002-08-15
AGRIS AP
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