Chemical studies on the herring (Clupea harengus). XI.—Quantitative estimation of volatile sulphur compounds produced during the cooking of herring
- 1 December 1967
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 18 (12) , 605-607
- https://doi.org/10.1002/jsfa.2740181212
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Chemical studies on the herring (Clupea harengus). IX.—preliminary gas-chromatographic study of volatile sulphur compounds produced during the cooking of herringJournal of the Science of Food and Agriculture, 1964
- Meat Irradiation, The Role of Glutathione and Methionine in the Production of Hydrogen Sulfide and Methyl Mercaptan during Irradiation of MeatJournal of Agricultural and Food Chemistry, 1962
- Food Irradiation, Determination of Micro Quantities of Methyl Mercaptan in Gamma-Irradiated MeatJournal of Agricultural and Food Chemistry, 1958
- Food Irradiation, Sulfides Released from Gamma-Irradiated Meat as Estimated by Condensation with N,N-Dimethyl-p-phenylenediamineJournal of Agricultural and Food Chemistry, 1956
- Beitrag zur kolorimetrischen bestimmung von sulfid-ionenMicrochimica Acta, 1953