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Study of the flavour and of flavour precursors in cured cooked ham. Relation between flavour and composition

1999

Guillard, A.S. | Blon, Florence | Vendeuvre, J.L. | Vergoignan, Catherine | Salles, Christian | FLAveur, VIsion et Comportement du consommateur (FLAVIC) ; Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)

Bibliographic information
Publisher
CCSD, Deutsche Forschungsanstalt für Lebensmittelchemie
Other Subjects
[sdv]life sciences [q-bio]
Language
English
ISBN
3-00-005556-8
ISSN
02771802
Type
Info:eu-Repo/semantics/conferenceobject; Conference Papers
Source
9. Weurman flavour research symposium, https://hal.inrae.fr/hal-02771802, 9. Weurman flavour research symposium, Jun 1999, Freising, Germany
2025-01-28
2025-03-19
Dublin Core
Data Provider

This bibliographic record has been provided by Institut national de la recherche agronomique

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Links
https://hal.inrae.fr/hal-02771802
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