- Titre
- Study of the flavour and of flavour precursors in cured cooked ham. Relation between flavour and composition
- Créateurs - sans rôle
- A.S. GuillardFlorence BlonJ.L. VendeuvreCatherine Vergoignan - FLAveur, VIsion et Comportement du consommateurChristian Salles - FLAveur, VIsion et Comportement du consommateur
- Colloque
- 9. Weurman flavour research symposium
- Publications en série
- Frontiers of flavour science. Proceedings of the ninth Weurman flavour research symposium
- Éditeur
- Deutsche Forschungsanstalt für Lebensmittelchemie
- Identifiants
- 99138812809311
- Unité académique
- Hydrosciences Montpellier - HSM
- Langue
- English
- Type de ressource
- Conference proceeding
Acte de colloque
Study of the flavour and of flavour precursors in cured cooked ham. Relation between flavour and composition
Frontiers of flavour science. Proceedings of the ninth Weurman flavour research symposium
9. Weurman flavour research symposium
2000
Indicateurs
1 Consultations de la notice