@inbook{SchrodterSchliemannWolm+1988+107+114,
url = {https://doi.org/10.1515/9783112640906-008},
title = {STUDY ON THE EFFECT OF FAT IN MEAT FLAVOUR FORMATION},
booktitle = {Characterization, production and application of food flavours},
booktitle = {Proceedings of the 2nd Wartburg Aroma Symposium 1987. Organized by Central Institute of Nutrition Potsdam-Rehbrücke/GDR Academy of Sciences of the GDR Eisenach/GDR, November 16th–19th, 1987},
author = {R. Schrodter and O Schliemann and G Wolm},
editor = {Manfred Rothe},
publisher = {De Gruyter},
address = {Berlin, Boston},
pages = {107--114},
doi = {doi:10.1515/9783112640906-008},
isbn = {9783112640906},
year = {1988},
lastchecked = {2026-05-08}
}