Spiking as a method for quantification of aroma compounds in semi-hard cheeses

Mikael Agerlin Petersen; Adel Ali Tammam; Ylva Ardö

Spiking as a method for quantification of aroma compounds in semi-hard cheeses

Mikael Agerlin Petersen, Adel Ali Tammam, Ylva Ardö

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

2 Citations (Scopus)

Original language	English
Title of host publication	Flavour science : recent advances and trends
Editors	Wender L.P. Bredie, Mikael Agerlin Petersen
Number of pages	4
Publisher	<Forlag uden navn>
Publication date	2006
Pages	221-224
ISBN (Print)	978-0-444-52742-4
Publication status	Published - 2006

Series	Developments in Food Science
Volume	43
ISSN	0167-4501

Cite this

Spiking as a method for quantification of aroma compounds in semi-hard cheeses. / Petersen, Mikael Agerlin; Tammam, Adel Ali; Ardö, Ylva.

Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. <Forlag uden navn>, 2006. p. 221-224 (Developments in Food Science, Vol. 43).

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

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