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.
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| Publicado no: | Appl Microbiol |
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| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1974
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC186796/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4424674/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.28.4.679-680.1974 |
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