Identification of Major High-Boiling Volatile Compounds Produced During Refrigerated Storage of Haddock Fillets1
Open Access
- 1 January 1974
- journal article
- research article
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 28 (4) , 679-680
- https://doi.org/10.1128/aem.28.4.679-680.1974
Abstract
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.Keywords
This publication has 0 references indexed in Scilit: