1. 1) C. Koizumi, Cao thi Kieu-Thu, and J. Nonaka: Undesirable odor of cooked sardine meat. Nippon Suisan Gakkaishi, 45, 1307-1312 (1979) (in Japanese).
2. 2) K. Nakamura, H. Iida, T. Tokunaga, and K. Miwa: Volatile flavor compounds of grilled red-fleshed fish volatile carbonyl compounds and volatile fatty acids.Nippon Suisan Gakkaishi, 46, 221-224 (1980) (in Japanese).
3. 3) Y. Endo and K. Fujimoto: Suppression of fishy odor in sardine meat. Nippon Shokuhin Kogyo Gakkaishi, 36, 563-568 (1989) (in Japanese).
4. 4) K. Kasahara and K. Nishibori: Volatile components of smoked sardine. Nippon Suisan Gakkaishi, 47, 113-119 (1981) (in Japanese).
5. 5) K. Kasahara and K. Nishibori: Volatile carbonyls and acids of smoked sardine.Nippon Suisan Gakkaishi, 48, 691-695 (1982) (in Japanese).