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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Bibliographische Detailangaben
Hauptverfasser: Chen, T. C., Nawar, W. W., Levin, R. E.
Format: Artigo
Sprache:Inglês
Veröffentlicht: 1974
Schlagworte:
Food Microbiology and Toxicology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC186796/
https://ncbi.nlm.nih.gov/pubmed/4424674
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