Microbially formed aroma compounds during the maturation of dry fermented sausage (Salami)

Research output: Contribution to journal › Article › Research

Authors

  • Simone Schmidt
  • Ralf Günter Berger

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Details

Original languageEnglish
Pages (from-to)144-152
JournalAdvances in food sciences
Volume20
Publication statusPublished - 1998

Cite this

Microbially formed aroma compounds during the maturation of dry fermented sausage (Salami). / Schmidt, Simone; Berger, Ralf Günter.
In: Advances in food sciences, Vol. 20, 1998, p. 144-152.

Research output: Contribution to journal › Article › Research

Schmidt, S & Berger, RG 1998, 'Microbially formed aroma compounds during the maturation of dry fermented sausage (Salami)', Advances in food sciences, vol. 20, pp. 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.
Schmidt, Simone ; Berger, Ralf Günter. / Microbially formed aroma compounds during the maturation of dry fermented sausage (Salami). In: Advances in food sciences. 1998 ; Vol. 20. pp. 144-152.
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author = "Simone Schmidt and Berger, {Ralf G{\"u}nter}",
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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 -