VARIATIONS IN VOLATILE FLAVOR COMPONENTS OF EGGS

被引：36

作者：

MACLEOD, AJ ^{[1
]}

CAVE, SJ ^{[1
]}

机构：

[1] QUEEN ELIZABETH COLL,DEPT CHEM,LONDON W8 7AH,ENGLAND

来源：

关键词：

D O I：

10.1002/jsfa.2740270902

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：799 / 806

页数：8

共 13 条

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[3]

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[4]

HINTON HR, 1968, EGG QUALITY STUDY HE

[5]

KNOWLES NR, 1970, PROCESS BIOCHEM, P13

[6] VOLATILE FLAVOR COMPONENTS OF EGGS [J].

MACLEOD, AJ ;

CAVE, SJ .

[7]

McCAMMON RUTH B., 1934, POULTRY SCI, V13, P95, DOI 10.3382/ps.0130095

[8]

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REAGAN, JG ;

YORK, LR ;

DAWSON, LE .

[10]

Romanoff A.L., 1949, The avian egg