Volatiles produced by Staphylococcus xylosus growing in meat/fat systems simulating fermented sausage minces with different ingredient levels

Marie Louise Heller Stahnke, A.J. Taylor, D.S. Mottram

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

    Original languageEnglish
    Title of host publicationFlavour Science
    Place of PublicationCambridge, UK
    PublisherRoyal Society of Chemistry
    Publication date1996
    Publication statusPublished - 1996

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