Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers

Titel:: Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers
Autor(en):: Straßer, Simone; Schieberle, Peter
Zeitschriftentitel:: European Food Research and Technology
Jahr:: 2013
Band / Volume:: 238
Seitenangaben Beitrag:: 307-313
Volltext / DOI:: doi:10.1007/s00217-013-2095-6
Verlag / Institution:: Springer Science + Business Media
Publikationsdatum:: 11.10.2013
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