Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference27 articles.
1. Illustrated Fishes of the World in Color. Hokuryukan, Tokyo (1987).
2. Fish flavors
3. Seafood, in Volatile Compounds in Foods and Beverages, Ed by Marcel Dekker, New York, pp 179-202 (1991).
4. Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material
5. Detection of Odor Defects in Boiled Cod and Trout by Gas Chromatography-Olfactometry of Headspace Samples
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