Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 144-152 |
| Fachzeitschrift | Advances in food sciences |
| Jahrgang | 20 |
| Publikationsstatus | Veröffentlicht - 1998 |
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Microbially formed aroma compounds during the maturation of dry fermented sausage (Salami). / Schmidt, Simone; Berger, Ralf Günter.
in: Advances in food sciences, Jahrgang 20, 1998, S. 144-152.
in: Advances in food sciences, Jahrgang 20, 1998, S. 144-152.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung
Schmidt, S & Berger, RG 1998, 'Microbially formed aroma compounds during the maturation of dry fermented sausage (Salami)', Advances in food sciences, Jg. 20, S. 144-152.
Schmidt, S., & Berger, R. G. (1998). Microbially formed aroma compounds during the maturation of dry fermented sausage (Salami). Advances in food sciences, 20, 144-152.
Schmidt S, Berger RG. Microbially formed aroma compounds during the maturation of dry fermented sausage (Salami). Advances in food sciences. 1998;20:144-152.
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@article{ee7ebd7f4b904310a02cf047372f4b04,
title = "Microbially formed aroma compounds during the maturation of dry fermented sausage (Salami)",
author = "Simone Schmidt and Berger, {Ralf G{\"u}nter}",
year = "1998",
language = "English",
volume = "20",
pages = "144--152",
}
Download
TY - JOUR
T1 - Microbially formed aroma compounds during the maturation of dry fermented sausage (Salami)
AU - Schmidt, Simone
AU - Berger, Ralf Günter
PY - 1998
Y1 - 1998
M3 - Article
VL - 20
SP - 144
EP - 152
JO - Advances in food sciences
JF - Advances in food sciences
SN - 1431-7737
ER -