The influence of fat content on the deterioration of food aroma in model systems during storage

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationFood Flavors: Formation, Analysis and Packaging Influences
EditorsE Contis, C T Ho, C Mussinan, T Parliment, F Shahidi, A Spanier
Place of PublicationAmsterdam
PublisherElsevier Science Publ.
Pages573-582
StatePublished - 1998

Cite this

Chen, M., & Reineccius, G. A. (1998). The influence of fat content on the deterioration of food aroma in model systems during storage. In E. Contis, C. T. Ho, C. Mussinan, T. Parliment, F. Shahidi, & A. Spanier (Eds.), Food Flavors: Formation, Analysis and Packaging Influences (pp. 573-582). Amsterdam: Elsevier Science Publ..

The influence of fat content on the deterioration of food aroma in model systems during storage. / Chen, M; Reineccius, G A.

Food Flavors: Formation, Analysis and Packaging Influences. ed. / E Contis; C T Ho; C Mussinan; T Parliment; F Shahidi; A Spanier. Amsterdam : Elsevier Science Publ., 1998. p. 573-582.

Research output: Chapter in Book/Report/Conference proceedingChapter

Chen, M & Reineccius, GA 1998, The influence of fat content on the deterioration of food aroma in model systems during storage. in E Contis, CT Ho, C Mussinan, T Parliment, F Shahidi & A Spanier (eds), Food Flavors: Formation, Analysis and Packaging Influences. Elsevier Science Publ., Amsterdam, pp. 573-582.
Chen M, Reineccius GA. The influence of fat content on the deterioration of food aroma in model systems during storage. In Contis E, Ho CT, Mussinan C, Parliment T, Shahidi F, Spanier A, editors, Food Flavors: Formation, Analysis and Packaging Influences. Amsterdam: Elsevier Science Publ. 1998. p. 573-582
Chen, M ; Reineccius, G A. / The influence of fat content on the deterioration of food aroma in model systems during storage. Food Flavors: Formation, Analysis and Packaging Influences. editor / E Contis ; C T Ho ; C Mussinan ; T Parliment ; F Shahidi ; A Spanier. Amsterdam : Elsevier Science Publ., 1998. pp. 573-582
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