Spiking as a method for quantification of aroma compounds in semi-hard cheeses
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
| Original language | English |
|---|---|
| Title of host publication | Flavour science : recent advances and trends |
| Editors | Wender L.P. Bredie, Mikael Agerlin Petersen |
| Number of pages | 4 |
| Publisher | <Forlag uden navn> |
| Publication date | 2006 |
| Pages | 221-224 |
| ISBN (Print) | 978-0-444-52742-4 |
| Publication status | Published - 2006 |
| Series | Developments in Food Science |
|---|---|
| Volume | 43 |
| ISSN | 0167-4501 |
ID: 8029607