Characterization of the key aroma compounds in roasted duck...

European Food Research and Technology 2014 / 02 Vol. 238; Iss. 2

Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers

Straßer, Simone, Schieberle, Peter
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Volume:
238
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-013-2095-6
Date:
February, 2014
File:
PDF, 320 KB
english, 2014
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