Spiking as a method for quantification of aroma compounds in semi-hard cheeses: poster no. 40

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

Original language	English
Title of host publication	Book of abstracts
Number of pages	1
Publisher	Center for Skov, Landskab og Planlægning/Københavns Universitet
Publication date	2005
Pages	1
Publication status	Published - 2005
Event	Weurman Flavour Research Symposium - Roskilde, Denmark Duration: 21 Jun 2005 → 24 Jun 2005 Conference number: 11

Conference	Weurman Flavour Research Symposium
Number	11
Country/Territory	Denmark
City	Roskilde
Period	21/06/2005 → 24/06/2005

Library access?

@inbook{fc67a7e0a1bf11ddb6ae000ea68e967b,

title = "Spiking as a method for quantification of aroma compounds in semi-hard cheeses: poster no. 40",

author = "Petersen, {Mikael Agerlin} and Tammam, {Adel Ali} and Ylva Ard{\"o}",

note = "Incl. poster; Weurman Flavour Research Symposium ; Conference date: 21-06-2005 Through 24-06-2005",

year = "2005",

language = "English",

pages = "1",

booktitle = "Book of abstracts",

publisher = "Center for Skov, Landskab og Planl{\ae}gning/K{\o}benhavns Universitet",

}

TY - ABST

T1 - Spiking as a method for quantification of aroma compounds in semi-hard cheeses

T2 - Weurman Flavour Research Symposium

AU - Petersen, Mikael Agerlin

AU - Tammam, Adel Ali

AU - Ardö, Ylva

N1 - Conference code: 11

PY - 2005

Y1 - 2005

M3 - Conference abstract in proceedings

SP - 1

BT - Book of abstracts

PB - Center for Skov, Landskab og Planlægning/Københavns Universitet

Y2 - 21 June 2005 through 24 June 2005

ER -