Influence of added carbohydrates on the aroma profile of cooked pork

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

Lene Lauridsen, Rikke Miklos, Annette Schäfer, Margit D. Aaslyng, Wender Bredie

Original languageEnglish
Title of host publicationFlavour science : recent advances and trends
EditorsWender L.P. Bredie, Mikael Agerlin Petersen
Number of pages4
Place of PublicationAmsterdam
PublisherElsevier
Publication date2006
Pages355-358
ISBN (Print)978-0-444-52742-4
Publication statusPublished - 2006
SeriesDevelopments in Food Science
Volume43

ID: 8021232