Chemical studies on the herring(Clupea harengus). VI.—Carbonyl compounds formed during the heat processing of herring
- 1 December 1961
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 12 (12) , 822-826
- https://doi.org/10.1002/jsfa.2740121204
Abstract
No abstract availableKeywords
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