Volatile compounds formed from cooked whole egg, egg yolk, and egg white
- 1 February 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (2) , 461-464
- https://doi.org/10.1021/jf00092a028
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Analysis of headspace volatiles from overheated beef fatJournal of Agricultural and Food Chemistry, 1987
- Roasted lamb fat: basic volatile componentsJournal of Agricultural and Food Chemistry, 1977
- Volatile flavour components of eggsJournal of the Science of Food and Agriculture, 1975