In Nose Measurements of Diacetyl and Ethyl Butyrate Released from Custard Desserts Varying in Carrageenan Concentration

Tournier, C; Aprea, E; Guichard, E; van Ruth, S

In Nose Measurements of Diacetyl and Ethyl Butyrate Released from Custard Desserts Varying in Carrageenan Concentration / Tournier, C; Aprea, E; Guichard, E; van Ruth, S. - (2006), pp. 44-49.

In Nose Measurements of Diacetyl and Ethyl Butyrate Released from Custard Desserts Varying in Carrageenan Concentration

Tournier C;Aprea E;Guichard E;van Ruth S

2006-01-01

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	Anno di pubblicazione (Date of publication)
	
				2006
			
	Titolo del libro (Book title)
	
				Food Matrix: Structural Organisation and Impact on Flavour Release and Perception
			
	Luogo di edizione (Place of publication)
	
				Belgio
			
	Casa editrice (Publisher)
	
				Cost Action 921
			
	ISBN
	
				92-898-0024-0
			
	Tutti gli autori
	
						Tournier, C; Aprea, E; Guichard, E; van Ruth, S
					
	Citazione
	
				In Nose Measurements of Diacetyl and Ethyl Butyrate Released from Custard Desserts Varying in Carrageenan Concentration / Tournier, C; Aprea, E; Guichard, E; van Ruth, S. - (2006), pp. 44-49.
			
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