Effect of thiamine addition on the production of odorant sulfur compounds in relation with cooked ham aroma
2014
Thomas, Caroline | Mercier, Frederic | Tournayre, Pascal | Berdagué, Jean-Louis
AGROVOC Keywords
Bibliographic information
14èmes Weurman Flavour Research Symposium. 2014; 14. Weurman Flavour Research Symposium, Cambridge, GBR, 2014-09-15-2014-09-19,
Other Subjects
Jambon cuit; Odorant; Arôme; Food and nutrition; Méthode d'analyse; Alimentation et nutrition
Language
English
Type
Proceeding_paper
2016-06-15
AGRIS AP
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