Analysis of Aldehydes and Ketones in the Headspace of Heated Pork Fat
- 1 November 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (6) , 1471-1472
- https://doi.org/10.1111/j.1365-2621.1989.tb05137.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Analysis of free malondialdehyde in photoirradiated corn oil and beef fat via a pyrazole derivativeLipids, 1988
- Analysis of acrolein from heated cooking oils and beef fatJournal of Agricultural and Food Chemistry, 1987
- Analysis of headspace volatiles from overheated beef fatJournal of Agricultural and Food Chemistry, 1987
- A new gas chromatographic retention index for pesticides and related compoundsJournal of High Resolution Chromatography, 1986
- Analysis of methyl glyoxal in foods and beveragesJournal of Agricultural and Food Chemistry, 1985
- Volatile compounds from heated beef fat and beef fat with glycineJournal of Agricultural and Food Chemistry, 1984
- A comparison of the flavour volatiles from cooked beef and pork meat systemsJournal of the Science of Food and Agriculture, 1982
- Antioxidants reduce the mutagenic effect of malonaldehyde and β-propiolactoneMutation Research/Genetic Toxicology, 1979
- AcroleinMutation Research/Reviews in Genetic Toxicology, 1978
- Volatile Carbonyl Compounds from Heated Beef FatAgricultural and Biological Chemistry, 1970