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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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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
1974
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC186796/ https://ncbi.nlm.nih.gov/pubmed/4424674 |
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