A METHOD FOR QUANTITATIVE-ANALYSIS OF FLAVOR-TAINTING ALKYLPHENOLS AND AROMATIC THIOLS IN FISH

被引：14

作者：

HEIL, TP ^{[1
]}

LINDSAY, RC ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES | 1988年 / 23卷 / 05期

关键词：

D O I：

10.1080/03601238809372620

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

引用

页码：475 / 488

页数：14

共 19 条

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[9] DETERMINATION OF VOLATILE ORGANIC-COMPOUNDS IN FISH SAMPLES BY VACUUM DISTILLATION AND FUSED-SILICA CAPILLARY GAS-CHROMATOGRAPHY MASS-SPECTROMETRY [J].

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[10] ANALYSIS OF URINE FOR PARTS-PER-TRILLION LEVELS OF AROMATIC DIAMINES WITH CAPILLARY GAS-CHROMATOGRAPHY AND SELECTED-ION MONITORING MASS-SPECTROMETRY [J].

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