Chemical studies on the herring (Clupea harengus). IX.—preliminary gas-chromatographic study of volatile sulphur compounds produced during the cooking of herring
- 1 May 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (5) , 290-292
- https://doi.org/10.1002/jsfa.2740150504
Abstract
No abstract availableKeywords
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- GAS-LIQUID CHROMATOGRAPHIC SEPARATION AND DETERMINATION OF VOLATILE FATTY ACIDS IN FISH MEAT DURING SPOILAGENIPPON SUISAN GAKKAISHI, 1961
- The estimation of free sugars in skeletal muscle of codling (Gadus callarias) and herring (Clupea harengus)Biochemical Journal, 1958
- A METHOD FOR THE ESTIMATION OF HYDROGEN SULFIDE IN PROTEINACEOUS FOOD PRODUCTS1Journal of the American Chemical Society, 1925