Formation of monocarbonyl compounds in chicken tissue
- 1 May 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 27 (3) , 514-519
- https://doi.org/10.1021/jf60223a025
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Action of Microorganisms on the Peroxides and Carbonyls of Rancid FatJournal of Food Science, 1968
- Iso‐linoleic acids responsible for the formation of the hardening flavorJournal of Oil & Fat Industries, 1967
- The Measurement of Monocarbonyl Classes in Cocoa Beans and Chocolate Liquor With Special Reference to FlavorJournal of Food Science, 1965
- Relationship between molecular structure and flavor perceptibility of aliphatic aldehydesJournal of Oil & Fat Industries, 1964
- The Flavor of CucumbersJournal of Food Science, 1962
- Carbonyls in Qxidizing Fat. IV. The Role of Various Fatty Acid Components in Carbonyl GenerationJournal of Food Science, 1961