Volatile compounds and amino acids in cheese powders made from matured cheeses
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
Dokumenter
- Volatile compounds and amino acids in cheese powders made from matured cheeses
Indsendt manuskript, 164 KB, PDF-dokument
| Originalsprog | Engelsk |
|---|---|
| Titel | Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium, Switzerland, 2008 |
| Redaktører | Imre Blank, Matthias Wüst, Chahan Yeretzian |
| Antal sider | 4 |
| Forlag | Zurich University of Applied Sciences |
| Publikationsdato | 2010 |
| Sider | 435-438 |
| ISBN (Trykt) | 978-3-905745-19-1 |
| Status | Udgivet - 2010 |
| Begivenhed | The 12th International Weurman Flavour Research Symposium - Interlaken, Schweiz Varighed: 1 jul. 2008 → 4 jul. 2008 Konferencens nummer: 12 |
Konference
| Konference | The 12th International Weurman Flavour Research Symposium |
|---|---|
| Nummer | 12 |
| Land | Schweiz |
| By | Interlaken |
| Periode | 01/07/2008 → 04/07/2008 |
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