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). Luxembourg.
Heiniö, Raija-Liisa ; Mustranta, Annikka ; Lille, Martina ; Lantto, Raija ; Katina, Kati ; Lähteenmäki, Liisa. / Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers. 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. Luxembourg, 2006. pp. 97-101
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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. Luxembourg, pp. 97-101.

Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers. / Heiniö, Raija-Liisa; Mustranta, Annikka; Lille, Martina; Lantto, Raija; Katina, Kati; Lähteenmäki, Liisa.

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. Luxembourg, 2006. p. 97-101.

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

TY - GEN

T1 - Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers

AU - Heiniö, Raija-Liisa

AU - Mustranta, Annikka

AU - Lille, Martina

AU - Lantto, Raija

AU - Katina, Kati

AU - Lähteenmäki, Liisa

PY - 2006

Y1 - 2006

M3 - Conference article in proceedings

SN - 92-898-0024-0

SP - 97

EP - 101

BT - 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

CY - Luxembourg

ER -

Heiniö R-L, Mustranta A, Lille M, Lantto R, Katina K, Lähteenmäki L. 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. Luxembourg. 2006. p. 97-101