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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.
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
1974
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC186796/ https://ncbi.nlm.nih.gov/pubmed/4424674 |
| Tagit: |
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