Effect of gel composition of the partition coefficient values of three esters from gelatin continuous model gels

A.M. Sheehan, S.M. van Ruth, E.R. Morris

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Original language	English
Title of host publication	Food matrices: structural organisation and impact on flavour release and perception
Editors	P. Pittia, C. Nathalie
Place of Publication	Brussels
Publisher	COST, European Community
Pages	102-106
Number of pages	5
ISBN (Print)	9789289800242
Publication status	Published - 2007
Event	Meeting, Valencia, Spain - Dijon, France - Duration: 15 Apr 2005 → 16 Apr 2005

Conference	Meeting, Valencia, Spain - Dijon, France
Period	15/04/05 → 16/04/05

Cite this

@inproceedings{5120cecb57ff4efc9ffe2e01622c402b,

title = "Effect of gel composition of the partition coefficient values of three esters from gelatin continuous model gels",

author = "A.M. Sheehan and {van Ruth}, S.M. and E.R. Morris",

year = "2007",

language = "English",

isbn = "9789289800242",

pages = "102--106",

editor = "P. Pittia and C. Nathalie",

booktitle = "Food matrices: structural organisation and impact on flavour release and perception",

publisher = "COST, European Community",

note = "Meeting, Valencia, Spain - Dijon, France ; Conference date: 15-04-2005 Through 16-04-2005",

}

Sheehan, AM, van Ruth, SM & Morris, ER 2007, Effect of gel composition of the partition coefficient values of three esters from gelatin continuous model gels. in P Pittia & C Nathalie (eds), Food matrices: structural organisation and impact on flavour release and perception. COST, European Community, Brussels, pp. 102-106, Meeting, Valencia, Spain - Dijon, France, 15/04/05.

Effect of gel composition of the partition coefficient values of three esters from gelatin continuous model gels. / Sheehan, A.M.; van Ruth, S.M.; Morris, E.R.
Food matrices: structural organisation and impact on flavour release and perception. ed. / P. Pittia; C. Nathalie. Brussels: COST, European Community, 2007. p. 102-106.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

TY - GEN

T1 - Effect of gel composition of the partition coefficient values of three esters from gelatin continuous model gels

AU - Sheehan, A.M.

AU - van Ruth, S.M.

AU - Morris, E.R.

PY - 2007

Y1 - 2007

M3 - Conference paper

SN - 9789289800242

SP - 102

EP - 106

BT - Food matrices: structural organisation and impact on flavour release and perception

A2 - Pittia, P.

A2 - Nathalie, C.

PB - COST, European Community

CY - Brussels

T2 - Meeting, Valencia, Spain - Dijon, France

Y2 - 15 April 2005 through 16 April 2005

ER -