A carregar...
Identification of Major High-Boiling Volatile Compounds Produced During Refrigerated Storage of Haddock Fillets
The two major high-boiling volatile compounds produced during refrigerated storage of haddock fillets were found by gas chromatography and mass spectroscopy to be phenethyl alcohol and phenol.
Na minha lista:
| Main Authors: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1974
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC186796/ https://ncbi.nlm.nih.gov/pubmed/4424674 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|