FORMATION OF LACTIC-ACID, VOLATILE FATTY-ACIDS AND NEUTRAL, VOLATILE MONOCARBONYL COMPOUNDS IN SWEDISH FERMENTED SAUSAGE

被引：29

作者：

HALVARSO.H ^{[1
]}

机构：

[1] SWEDISH MEAT RES CTR,KAVLINGE,SWEDEN

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01413.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：310 / 312

页数：3

共 9 条

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[2] CARBONYLS IN OXIDIZING FAT .12. ISOLATION OF FREE ALDEHYDES FROM AUTOXIDIZED TRIOLEIN TRILINOLEIN AND TRILINOLENIN [J].

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[3] CARBONYLS IN OXIDIZING FAT .5. THE COMPOSITION OF NEUTRAL VOLATILE MONOCARBONYL COMPOUNDS FROM AUTOXIDIZED OLEATE, LINOLEATE, LINOLENATE ESTERS, AND FATS [J].

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ELLIS, R ;

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[4] QUALITATIVE AND QUANTITATIVE EVALUATION OF LOW-MOLECULAR-WEIGHT MONOCARBONYLS IN MEAT PRODUCTS [J].

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JOURNAL OF CHROMATOGRAPHY, 1972, 66 (01) :35-&

[5] QUANTITATIVE GAS CHROMATOGRAPHIC ANALYSIS OF MICRO AMOUNTS OF VOLATILE CARBONYL COMPOUNDS VIA THEIR DNPH DERIVATIVES [J].

HALVARSON, H .

JOURNAL OF CHROMATOGRAPHY, 1971, 57 (03) :406-+

[6]

HALVARSON H, 1972, J FOOD SCI, V37, P136, DOI 10.1111/j.1365-2621.1972.tb03403.x

[7]

HARPER W. J., 1960, American Milk Review, V22, P43

[8]

HORNSTEIN I, 1963, J AGR FOOD CHEM, V11, P147, DOI 10.1021/jf60126a014

[9] FLAVOR STUDIES ON BEEF AND PORK [J].

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1960, 8 (06) :494-498

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