Odorant mixture interactions in a model of meat warmed-over flavour

J.H.F. Bult; W.L.P. Bredie; J.P. Roozen

Odorant mixture interactions in a model of meat warmed-over flavour

J.H.F. Bult
, W.L.P. Bredie
, J.P. Roozen

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

Original language	English
Title of host publication	COST 96: Interactions of food matrix with small ligands influencing flavour and texture, Volume 6 : COST Action 96 on 'Interactions of food matrix with ligands influencing flavour and texture', EUR 19238, Oslo, 1999
Editors	E. Guichard
Place of Publication	Luxembourg
Publisher	European Communities
Pages	68-78
ISBN (Print)	9789282886717
Publication status	Published - 2000

Cite this

Bult, J. H. F., Bredie, W. L. P., & Roozen, J. P. (2000). Odorant mixture interactions in a model of meat warmed-over flavour. In E. Guichard (Ed.), COST 96: Interactions of food matrix with small ligands influencing flavour and texture, Volume 6 : COST Action 96 on 'Interactions of food matrix with ligands influencing flavour and texture', EUR 19238, Oslo, 1999 (pp. 68-78). European Communities.

Bult, J.H.F. ; Bredie, W.L.P. ; Roozen, J.P. / Odorant mixture interactions in a model of meat warmed-over flavour. COST 96: Interactions of food matrix with small ligands influencing flavour and texture, Volume 6 : COST Action 96 on 'Interactions of food matrix with ligands influencing flavour and texture', EUR 19238, Oslo, 1999. editor / E. Guichard. Luxembourg : European Communities, 2000. pp. 68-78

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title = "Odorant mixture interactions in a model of meat warmed-over flavour",

author = "J.H.F. Bult and W.L.P. Bredie and J.P. Roozen",

year = "2000",

language = "English",

isbn = "9789282886717",

pages = "68--78",

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Bult, JHF, Bredie, WLP & Roozen, JP 2000, Odorant mixture interactions in a model of meat warmed-over flavour. in E Guichard (ed.), COST 96: Interactions of food matrix with small ligands influencing flavour and texture, Volume 6 : COST Action 96 on 'Interactions of food matrix with ligands influencing flavour and texture', EUR 19238, Oslo, 1999. European Communities, Luxembourg, pp. 68-78.

Odorant mixture interactions in a model of meat warmed-over flavour. / Bult, J.H.F.; Bredie, W.L.P.; Roozen, J.P.
COST 96: Interactions of food matrix with small ligands influencing flavour and texture, Volume 6 : COST Action 96 on 'Interactions of food matrix with ligands influencing flavour and texture', EUR 19238, Oslo, 1999. ed. / E. Guichard. Luxembourg: European Communities, 2000. p. 68-78.

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

TY - GEN

T1 - Odorant mixture interactions in a model of meat warmed-over flavour

AU - Bult, J.H.F.

AU - Bredie, W.L.P.

AU - Roozen, J.P.

PY - 2000

Y1 - 2000

M3 - Conference paper

SN - 9789282886717

SP - 68

EP - 78

BT - COST 96: Interactions of food matrix with small ligands influencing flavour and texture, Volume 6 : COST Action 96 on 'Interactions of food matrix with ligands influencing flavour and texture', EUR 19238, Oslo, 1999

A2 - Guichard, E.

PB - European Communities

CY - Luxembourg

ER -

Bult JHF, Bredie WLP, Roozen JP. Odorant mixture interactions in a model of meat warmed-over flavour. In Guichard E, editor, COST 96: Interactions of food matrix with small ligands influencing flavour and texture, Volume 6 : COST Action 96 on 'Interactions of food matrix with ligands influencing flavour and texture', EUR 19238, Oslo, 1999. Luxembourg: European Communities. 2000. p. 68-78