A method for collection and concentration of fish volatiles
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1968.tb01475.x/fullpdf
Reference5 articles.
1. Huckle , M.T. 1966 Chemy Ind. 1490
2. Removal of volatile flavour constituents from foods prior to analysis by gas-liquid chromatography
3. Techniques for Collecting Volatile Components from Haddock Flesh for Gas Chromatographic Analysis
4. Volatile Constituents of Fish Protein Concentrate
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Extraction and clean‐up of contaminants and toxicants from food for mass spectrometric analysis—a literature review;Food Additives and Contaminants;1986-01
2. Isolation and identification of the volatile sulphides produced during chill-storage of north sea cod (gadus morhua);Journal of the Science of Food and Agriculture;1975-08
3. Transaminase activity in extracts of cod muscle studied by the use of a14C-labelled amino acid mixture;Journal of the Science of Food and Agriculture;1974-01
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