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Author:Stahnke, L.

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4 matching references were found.

Sunesen, L.O.; Dorigoni, V.; Zanardi, E.; Stahnke, L., Volatile compounds released during ripening in Italian dried sausage, Meat Sci., 2001, 58, 1, 93-97, https://doi.org/10.1016/S0309-1740(00)00139-X . [all data]

Munk, S.; Munch, P.; Stahnke, L.; Adler-Nissen., J.; Schieberle, P., Primary odorants of laundry soiled with sweat/sebum: influence of lipase on the odor profile, Journal of Surfactants and Detergents, 2000, 3, 4, 505-515, https://doi.org/10.1007/s11743-000-0150-z . [all data]

Stahnke, L.H., Aroma components from dried sausages fermented with Staphylococcus xylosus, Meat Sci., 1994, 38, 1, 39-53, https://doi.org/10.1016/0309-1740(94)90094-9 . [all data]

Munk, S.; Johansen, C.; Stahnke, L.H.; Adler-Nissen, J., Microbial survival and odor in laundry, Journal of Surfactants and Detergents, 2001, 4, 4, 385-394, https://doi.org/10.1007/s11743-001-0192-2 . [all data]