CHEMICAL STUDIES ON HERRING ( CLUPEA HARENGUS ) .9. PRELIMINARY GAS-CHROMATOGRAPHIC STUDY OF VOLATILE SULPHUR COMPOUNDS PRODUCED DURING COOKING OF HERRING

被引：21

作者：

HUGHES, RB

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1964年 / 15卷 / 05期

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D O I：

10.1002/jsfa.2740150504

中图分类号：

S [农业科学];

学科分类号：

09 ;

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页码：290 / &

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