GAS CHROMATOGRAPHIC AND MASS SPECTRAL ANALYSES OF COOKED CHICKEN MEAT VOLATILES

被引：59

作者：

NONAKA, M

BLACK, DR

PIPPEN, EL

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1967年 / 15卷 / 04期

关键词：

D O I：

10.1021/jf60152a009

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：713 / &

共 14 条

[1]

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[7] CHICKEN FLAVOR - IDENTIFICATION OF SOME CHEMICAL COMPONENTS AND IMPORTANCE OF SULFUR COMPOUNDS IN COOKED VOLATILE FRACTION [J].

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[8] SEPARATION AND IDENTIFICATION OF CARBONYL AND SULFUR COMPOUNDS IN VOLATILE FRACTION OF COOKED CHICKEN [J].

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[9]

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[10]

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