GAS CHROMATOGRAPHY OF CHICKEN AND TURKEY VOLATILES - EFFECT OF TEMPERATURE, OXYGEN, AND TYPE OF TISSUE ON COMPOSITION OF VOLATILE FRACTION

被引：29

作者：

PIPPEN, EL

NONAKA, M

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1963.tb00207.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：334 / &

共 14 条

[1]

BAILEY GF, TO BE PUBLISHED

[2]

BOUTHILET RJ, 1951, FOOD RES, V16, P201

BUTTERY, RG ;

TERANISHI, R .

FORSS, DA ;

HANCOX, NC .

HOFFMANN, G ;

KEPPLER, JG .

[6]

KAZENIAC SJ, 1961, P FLAVOR CHEM S CAMP

[7]

LINEWEAVER H, 1962, 12 P WORLDS POULTR C, P405

[8]

LINEWEAVER H, 1961, P FLAVOR CHEM S, P21

PATTON, S ;

BARNES, IJ ;

EVANS, LE .

[10]

PIPPEN E. L., 1960, FOOD RES, V25, P764