Alaska Pink Salmon (Oncorhynchus gorbuscha) Spoilage and Ethanol Incidence in the Canned Product-Reference-Cited by-同舟云学术

Alaska Pink Salmon (Oncorhynchus gorbuscha) Spoilage and Ethanol Incidence in the Canned Product

Published:2007-03-03 Issue:7 Volume:55 Page:2517-2525
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chantarachoti Jiraporn¹,Oliveira Alexandra C. M.¹,Himelbloom Brian H.¹,Crapo Charles A.¹,McLachlan David G.¹

Affiliation:

1. Fishery Industrial Technology Center, University of AlaskaFairbanks, 118 Trident Way, Kodiak, Alaska 99615, and Canadian Food Inspection Agency, P.O. Box 1060, Dartmouth, Nova Scotia, Canada B3B 1Y9

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062245m

Reference33 articles.

1. Correlation of Ethanol Concentration with Sensory Classification of Decomposition in Canned Salmon

2. Automated Gas Chromatographic Method for the Determination of Ethanol in Canned Salmon

3. Chan, P.; Koo, D.; McLachlan, D.; Reid, R.; Schallié, K.; Schenkeveld, S. Controlled spoilage of pacific salmon for use as an indicator of decomposition in the canned product. InTechnical Report P0088E-99; Canadian Food Inspection Agency: Burnaby, Canada, 1999; 44 pp, available athttp://www.inspection.gc.ca/english/anima/fispoi/product/spoile.shtml(accessed March 10, 2006).

4. PINK SALMON (ONCORHYNCHUS GORBUSCHA) QUALITY DURING ICE AND CHILLED SEAWATER STORAGE

5. A RAPID METHOD FOR ESTIMATING ETHANOL IN CANNED SALMON

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3. Principal Causes of Spoilage in Canned Fish Products;Fish Canning Handbook;2010-04-26

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