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.

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Chen, T. C., Nawar, W. W., Levin, R. E.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: 1974
Gaiak:
Food Microbiology and Toxicology
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC186796/
https://ncbi.nlm.nih.gov/pubmed/4424674
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