Identification and Sensory Evaluation of Volatile Compounds in Oxidized Porcine Liver-Reference-Cited by-同舟云学术

Identification and Sensory Evaluation of Volatile Compounds in Oxidized Porcine Liver

Published:2003-12-19 Issue:2 Volume:52 Page:300-305
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Im Sungim¹,Hayakawa Fumiyo¹,Kurata Tadao¹

Affiliation:

1. Institute of Environmental Science for Human Life, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan, Odawara Women's College, 4-5-1, Shiroyama, Odawara-shi, Kanagawa 250-0045, Japan, and Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higasijima, Niizu-shi 956-8603, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030337v

Reference49 articles.

1. Volatile constituents of pressure cooked pork liver

2. Identification of sheep liver volatiles

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