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- Title:
Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers
- Author(s):
- Straßer, Simone; Schieberle, Peter
- Journal title:
- European Food Research and Technology
- Year:
- 2013
- Journal volume:
- 238
- Pages contribution:
- 307-313
- Fulltext / DOI:
- doi:10.1007/s00217-013-2095-6
- Publisher:
- Springer Science + Business Media
- Date of publication:
- 11.10.2013
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