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Author:Schlichtherle-Cerny, H.

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3 matching references were found.

Hadorn, R.; Eberhard, P.; Guggisberg, D.; Piccinali, P.; Schlichtherle-Cerny, H., An alternative surface culture for salami in 51st International Congress of Meat Science and Technology, August 7-12, 2005, Baltimore, MD USA, 2005, 1041-1045. [all data]

Mallia, S.; Escher, F.; Rehberger, B.; Schlichtherle-Cerny, H., Aroma-active secondary oxidation products of butter, 3rd QLIF Congress, Hohenheim, Germany, March 20-23, 2007, 2007, retrieved from http://orgprints.org/view/projects/intconfqlif2007.html; http://orgprints.org/9734/. [all data]

Mallia, S.; Escher, F.; Dubois, S.; Schieberle, P.; Schlichtherle-Cerny, H., Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation, J. Agric. Food Chem., 2009, 57, 16, 7464-7472, https://doi.org/10.1021/jf9002158 . [all data]