Influence of slice thickness and blanching on formation of aroma compounds during frozen storage of leek (allium ampeloprasum var. bulga) slices

Ghita Studsgaard Nielsen; Leif Poll

Influence of slice thickness and blanching on formation of aroma compounds during frozen storage of leek (allium ampeloprasum var. bulga) slices

Ghita Studsgaard Nielsen, Leif Poll

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

Originalsprog	Engelsk
Titel	State-of-the-art in flavour chemistry and biology : Proceedings of the 7. Wartburg Symposium
Redaktører	Thomas Hofmann, Manfred Rothe, Peter Schieberle
Antal sider	5
Forlag	<Forlag uden navn>
Publikationsdato	2005
Sider	513-517
ISBN (Trykt)	3-00-015809-X
Status	Udgivet - 2005
Begivenhed	Wartburg Symposium on Flavour Chemistry & Biology - Wartburg, Tyskland Varighed: 21 apr. 2004 → 23 apr. 2004 Konferencens nummer: 7

Konference

Konference	Wartburg Symposium on Flavour Chemistry & Biology
Nummer	7
Land/Område	Tyskland
By	Wartburg
Periode	21/04/2004 → 23/04/2004

Citationsformater

Influence of slice thickness and blanching on formation of aroma compounds during frozen storage of leek (allium ampeloprasum var. bulga) slices. / Nielsen, Ghita Studsgaard; Poll, Leif.

State-of-the-art in flavour chemistry and biology: Proceedings of the 7. Wartburg Symposium. red. / Thomas Hofmann; Manfred Rothe; Peter Schieberle. <Forlag uden navn>, 2005. s. 513-517.

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

Nielsen, GS & Poll, L 2005, Influence of slice thickness and blanching on formation of aroma compounds during frozen storage of leek (allium ampeloprasum var. bulga) slices. i T Hofmann, M Rothe & P Schieberle (red), State-of-the-art in flavour chemistry and biology: Proceedings of the 7. Wartburg Symposium. <Forlag uden navn>, s. 513-517, Wartburg Symposium on Flavour Chemistry & Biology, Wartburg, Tyskland, 21/04/2004.

Nielsen, Ghita Studsgaard ; Poll, Leif. / Influence of slice thickness and blanching on formation of aroma compounds during frozen storage of leek (allium ampeloprasum var. bulga) slices. State-of-the-art in flavour chemistry and biology: Proceedings of the 7. Wartburg Symposium. red. / Thomas Hofmann ; Manfred Rothe ; Peter Schieberle. <Forlag uden navn>, 2005. s. 513-517

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title = "Influence of slice thickness and blanching on formation of aroma compounds during frozen storage of leek (allium ampeloprasum var. bulga) slices",

author = "Nielsen, {Ghita Studsgaard} and Leif Poll",

year = "2005",

language = "English",

isbn = "3-00-015809-X",

pages = "513--517",

editor = "Thomas Hofmann and Manfred Rothe and Peter Schieberle",

booktitle = "State-of-the-art in flavour chemistry and biology",

publisher = "<Forlag uden navn>",

note = "null ; Conference date: 21-04-2004 Through 23-04-2004",

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AU - Nielsen, Ghita Studsgaard

AU - Poll, Leif

N1 - Conference code: 7

PY - 2005

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M3 - Article in proceedings

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SP - 513

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BT - State-of-the-art in flavour chemistry and biology

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A2 - Rothe, Manfred

A2 - Schieberle, Peter

PB - <Forlag uden navn>

Y2 - 21 April 2004 through 23 April 2004

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