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

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 proceeding › Conference article in proceedings › Scientific

Original language	English
Title of host publication	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
Place of Publication	Luxembourg
Publisher	Office for Official Publications of the European Communities
Pages	97-101
ISBN (Print)	92-898-0024-0
Publication status	Published - 2006
MoE publication type	B3 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). Office for Official Publications of the European Communities.

Heiniö, Raija-Liisa ; Mustranta, Annikka ; Lille, Martina et al. / 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 : Office for Official Publications of the European Communities, 2006. pp. 97-101

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title = "Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers",

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booktitle = "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",

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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. Office for Official Publications of the European Communities, Luxembourg, pp. 97-101.

Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers. / Heiniö, Raija-Liisa; Mustranta, Annikka; Lille, Martina et al.
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: Office for Official Publications of the European Communities, 2006. p. 97-101.

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific

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

PB - Office for Official Publications of the European Communities

CY - Luxembourg

ER -

Heiniö RL, 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: Office for Official Publications of the European Communities. 2006. p. 97-101