Removal of volatile flavour constituents from foods prior to analysis by gas-liquid chromatography
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference25 articles.
1. Simple vacuum distillation procedure for determination of the volatile carbonyl content of autoxidising edible fats
2. The flavour volatiles of fats and fat-containing foods. II—a gas chromatographic investigation of volatile autoxidation products from sunflower oil
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4. Steam-Volatile Components from Freeze-Dried Beef Stored at Room Temperature
5. Gas Chromatographic Analysis of Volatile Constitutents from Cooked Carcasses of Old and Young Chickens ,
Cited by 4 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. Volatile constituents of white bread crust;International Journal of Food Science & Technology;2007-06-28
2. A method for collection and concentration of fish volatiles;International Journal of Food Science & Technology;2007-06-28
3. Use of molecular sieve 5A in the analysis of the flavour volatiles of cooked chicken;Journal of the Science of Food and Agriculture;1970-03
4. Isolation and concentration of volatiles in food odor research;Journal of Agricultural and Food Chemistry;1969-03
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