Gas chromatographic and mass spectral analyses of cooked chicken meat volatiles
- 1 July 1967
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 15 (4) , 713-717
- https://doi.org/10.1021/jf60152a009
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile FractionJournal of Food Science, 1965
- The Changes of Carbonyl Compounds in the Heat-Processing of MeatPoultry Science, 1965
- Gas Chromatography of Chicken and Turkey Volatiles: The Effect of Temperature, Oxygen, and Type of Tissue on Composition of the Volatile FractionJournal of Food Science, 1963
- Use of Capillary Gas Chromatography with a Time‐of‐Flight Mass SpectrometerJournal of Food Science, 1963