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

ID: 8021232