Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb15952.x/fullpdf
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1. A procedure for the sensory analysis of gas chromatographic effluents
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3. Optimization of the thermal processing of conduction-heated canned foods: Study of several objective functions
4. Volatile sulfur compounds and other headspace constituents of north sea fish oils
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