Isolation and identification of volatile compounds from fried chicken
- 1 November 1983
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 31 (6) , 1287-1292
- https://doi.org/10.1021/jf00120a035
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Isolation and identification of volatile flavor compounds in fried baconJournal of Agricultural and Food Chemistry, 1983
- Identification of some volatile compounds in cooked chickenJournal of Agricultural and Food Chemistry, 1976