FLAVORING LIVE CHANNEL CATFISH (Ictalurus punctatus) EXPERIMENTALLY Effects of Concentration and Exposure Time
- 1 November 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (6) , 1242-1245
- https://doi.org/10.1111/j.1365-2621.1975.tb01062.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- SWEET CORN AROMA, CHEMICAL COMPONENTS AND RELATIVE IMPORTANCE IN THE OVERALL FLAVOR RESPONSEJournal of Food Science, 1974
- Volatile Compounds Produced in Ground Muscle Tissue of Canary Rockfish (Sebastes pinniger) Stored on IceJournal of the Fisheries Research Board of Canada, 1972
- Odor Threshold Determinations of 53 Odorant ChemicalsJournal of the Air Pollution Control Association, 1969
- Analysis of blood alcohol by direct head space gas sampling and gas chromatographyMicrochemical Journal, 1968
- Dimethyl sulfide and its precursor in sweet cornJournal of Agricultural and Food Chemistry, 1968
- Development and Flavor Properties of Methyl Ketones in Milk FatJournal of Dairy Science, 1964
- The Profile Method of Flavor AnalysisPublished by Elsevier ,1957
- Methyl Sulfide and the Flavor of MilkJournal of Dairy Science, 1956
- THE ORIGIN OF AN EARTHY OR MUDDY TAINT IN FISHAnnals of Applied Biology, 1936
- THE ORIGIN OF AN EARTHY OR MUDDY TAINT IN FISHAnnals of Applied Biology, 1936