Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers

Raija-Liisa Heiniö, Annikka Mustranta, Martina Lille, Raija Lantto, Kati Katina, Liisa Lähteenmäki

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Original languageEnglish
Title of host publicationCOST Action 921. Food Matrices: Structural organization and impact on flavour release and perception. Proceedings of the meetings held in Valencia, Spain, October 2004 and Dijon, France, April 2005
Place of PublicationLuxembourg
Pages97-101
Publication statusPublished - 2006
MoE publication typeB3 Non-refereed article in conference proceedings

Cite this

Heiniö, R-L., Mustranta, A., Lille, M., Lantto, R., Katina, K., & Lähteenmäki, L. (2006). Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers. In COST Action 921. Food Matrices: Structural organization and impact on flavour release and perception. Proceedings of the meetings held in Valencia, Spain, October 2004 and Dijon, France, April 2005 (pp. 97-101).