Further analysis of the volatile components of frozen cold stored cod and the influence of these on flavour
- 1 February 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (2) , 200-205
- https://doi.org/10.1002/jsfa.2740280215
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Artefact production in the Likens-Nickerson apparatus when used to extract the volatile flavorous components of codJournal of the Science of Food and Agriculture, 1977
- Hept‐cis‐4‐enal and its contribution to the off‐flavour in cold stored codJournal of the Science of Food and Agriculture, 1974
- A Stereospecific Synthesis of (E, Z)‐α, β‐γ, δ‐Diunsaturated Aldehydes, Ketones, and Esters Using the Benary ReactionHelvetica Chimica Acta, 1974
- Sensory and objective measurements of the quality of frozen stored haddock of different initial freshnessesJournal of the Science of Food and Agriculture, 1969
- Sensory and objective measurements of the quality of frozen stored cod of different initial freshnessesJournal of the Science of Food and Agriculture, 1968
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959