Data on volatile compounds in fermented materials used for salmon fish sauce production

This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types of fish sauces were produced from raw salmon materials, including various proportions of flesh, viscera, inedible portion...

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Detalhes bibliográficos
Publicado no:Data Brief
Main Authors: Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2017
Assuntos:
Agricultural and Biological Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5848111/
https://ncbi.nlm.nih.gov/pubmed/29541658
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.dib.2017.11.007
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