Identification of Major High-Boiling Volatile Compounds Produced During Refrigerated Storage of Haddock Fillets1
AUTOR(ES)
Chen, T. C.
RESUMO
The two major high-boiling volatile compounds produced during refrigerated storage of haddock fillets were found by gas chromatography and mass spectroscopy to be phenethyl alcohol and phenol.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=186796Documentos Relacionados
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