GC-MS IDENTIFICATION OF VOLATILE COMPOUNDS EXTRACTED FROM ROASTED TURKEYS FED A BASAL DIET SUPPLEMENTED WITH TUNA OIL - SOME COMMENTS ON FISHY FLAVOR

被引：20

作者：

CRAWFORD, L

KRETSCH, MJ

机构：

[1] USDA,ARS,WESTERN REG RES LAB,BERKELEY,CA 94710

[2] UNIV CALIF BERKELEY,DEPT NUTR SCI,BERKELEY,CA 94720

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01198.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1470 / 1478

页数：9

共 23 条

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BADINGS, HT
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1973, 50 (08) : 334 - 334
[2] BADINGS HT, 1970, NETH MILK DAIRY J, V14, P236
[3] CRAWFORD L, 1974, FISH B-NOAA, V72, P1032
[4] REMEDIAL AND PREVENTIVE EFFECT OF DIETARY ALPHA-TOCOPHEROL ON DEVELOPMENT OF FISHY FLAVOR IN TURKEY MEAT
CRAWFORD, L
KRETSCH, MJ
PETERSON, DW
LILYBLADE, AL
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (04) : 751 - 755
[5] CRAWFORD L, 1976, FISH B-NOAA, V74, P89
[6] CRAWFORD LV, IN PRESS
[7] DAVIES W. L., 1936, Journal of the Society of Chemical Industry, V55, p141T
[8] DAVIES WL, 1939, FLAVOURS, V2, P18
[9] FISHY FLAVOUR IN DAIRY PRODUCTS .2. THE VOLATILE COMPOUNDS ASSOCIATED WITH FISHY FLAVOUR IN BUTTERFAT
FORSS, DA
DUNSTONE, EA
STARK, W
[J]. JOURNAL OF DAIRY RESEARCH, 1960, 27 (02) : 211 - 219
[10] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS
GUADAGNI, DG
BUTTERY, RG
OKANO, S
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &