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IDENTIFICATION OF THE CHARACTER IMPACT FLAVOR COMPOUNDS OF SWISS CHEESE BY SENSORY STUDIES OF MODELS
Authors: PREININGER M WARMKE R GROSCH W
Citation: M. Preininger et al., IDENTIFICATION OF THE CHARACTER IMPACT FLAVOR COMPOUNDS OF SWISS CHEESE BY SENSORY STUDIES OF MODELS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 202(1), 1996, pp. 30-34
DETERMINATION OF 4-HYDROXY-2,5-DIMETHYL-3 (2H)-FURANONE (HDMF) IN CULTURES OF BACTERIA
Authors: PREININGER M GROSCH W
Citation: M. Preininger et W. Grosch, DETERMINATION OF 4-HYDROXY-2,5-DIMETHYL-3 (2H)-FURANONE (HDMF) IN CULTURES OF BACTERIA, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 201(1), 1995, pp. 97-98
EVALUATION OF KEY ODORANTS OF THE NEUTRAL VOLATILES OF EMMENTALER CHEESE BY THE CALCULATION OF ODOR ACTIVITY VALUES
Authors: PREININGER M GROSCH W
Citation: M. Preininger et W. Grosch, EVALUATION OF KEY ODORANTS OF THE NEUTRAL VOLATILES OF EMMENTALER CHEESE BY THE CALCULATION OF ODOR ACTIVITY VALUES, Lebensmittel-Wissenschaft + Technologie, 27(3), 1994, pp. 237-244
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