Identification of Compounds Contributing to Boiled Potato Off-flavour (‘POF’)

By Petersen M.A.   Poll L.   Larsen L.M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 1, 1999-02 ,pp. : 32-40

Academic Press

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Off-flavour release from packaging materials and its prevention: a foods company's approach

By Huber M.   Ruiz J.   Chastellain F.  

Food Additives and Contaminants, Vol. 19, Iss. 4, 2002-04 ,pp. : 221-228

Taylor & Francis Ltd

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Identification of some characteristic aroma compounds in noble rotted grape berries and aszú wines from Tokaj by gc-ms

By Miklósy É.   Kalmár Z.   Kerényi Z.  

Acta Alimentaria, Vol. 33, Iss. 3, 2004-09 ,pp. : 215-226

American Association for Laboratory Animal Science

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Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma

By Wendin K.   Ellekjær M.R.   Solheim R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 6, 1999-09 ,pp. : 377-383

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Aroma Compounds in Fermented Sausages of Different Origins

By Schmidt S.   Berger R.G.  

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