Influence of added carbohydrates on the aroma profile of cooked pork

Lene Lauridsen, Rikke Miklos, Annette Schäfer, Margit D. Aaslyng, Wender Bredie

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

    9 Citations (Scopus)
    Original languageEnglish
    Title of host publicationFlavour science : recent advances and trends
    EditorsWender L.P. Bredie, Mikael Agerlin Petersen
    Number of pages4
    Place of PublicationAmsterdam
    PublisherElsevier
    Publication date2006
    Pages355-358
    ISBN (Print)978-0-444-52742-4
    Publication statusPublished - 2006
    SeriesDevelopments in Food Science
    Volume43

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