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

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 proceeding › Article in proceedings › Research › peer-review

Original language	English
Title of host publication	Flavour Science
Place of Publication	Cambridge, UK
Publisher	Royal Society of Chemistry
Publication date	1996
Pages	126-129
Publication status	Published - 1996

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@inproceedings{309bf4f7c0f04462ba4d36f62a057056,

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

author = "Stahnke, {Marie Louise Heller} and A.J. Taylor and D.S. Mottram",

year = "1996",

language = "English",

pages = "126--129",

booktitle = "Flavour Science",

publisher = "Royal Society of Chemistry",

address = "United Kingdom",

}

Volatiles produced by Staphylococcus xylosus growing in meat/fat systems simulating fermented sausage minces with different ingredient levels. / Stahnke, Marie Louise Heller; Taylor, A.J.; Mottram, D.S.
Flavour Science. Cambridge, UK: Royal Society of Chemistry, 1996. p. 126-129.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

TY - GEN

T1 - Volatiles produced by Staphylococcus xylosus growing in meat/fat systems simulating fermented sausage minces with different ingredient levels

AU - Stahnke, Marie Louise Heller

AU - Taylor, A.J.

AU - Mottram, D.S.

PY - 1996

Y1 - 1996

M3 - Article in proceedings

SP - 126

EP - 129

BT - Flavour Science

PB - Royal Society of Chemistry

CY - Cambridge, UK

ER -