VOLATILE COMPONENTS IN VAPORS OF NATURAL AND DISTILLED VINEGARS

被引:16
作者
AURAND, LW
SINGLETON, JA
BELL, TA
ETCHELLS, JL
机构
关键词
D O I
10.1111/j.1365-2621.1966.tb00474.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:172 / +
页数:1
相关论文
共 11 条
[1]   EFFECT OF OTHER FLAVOR COMPONENTS ON PERCEPTION OF DIACETYL IN FERMENTED DAIRY PRODUCTS [J].
BENNETT, G ;
LISKA, BJ ;
HEMPENIU.WL .
JOURNAL OF FOOD SCIENCE, 1965, 30 (01) :35-&
[2]  
CONNER HA, 1959, 27 US IND CHEM CO VI
[3]   NEW TECHNIQUE FOR FUNCTIONAL GROUP ANALYSIS IN GAS CHROMATOGRAPHY [J].
HOFF, JE ;
FEIT, ED .
ANALYTICAL CHEMISTRY, 1964, 36 (06) :1002-&
[4]  
HUDSON JR, 1960, J I BREWING, V66, P471
[5]  
JACOBS MB, 1951, FOOD FOOD PRODUCTS, V2, P1729
[6]  
LAWRENCE WILLIAM C., 1964, WALLERSTEM LAB COMMUN, V27, P123
[7]  
PRESCOTT SC, 1959, INDUSTRIAL MICROBIOL
[8]  
RENTSCHLER E, 1942, DEUT ESSIGIND, V46, P94
[9]  
Stevens R., 1960, J I BREWING, V66, P453
[10]  
SUOMALAINEN H, 1963, Z LEBENSM UNTERS FOR, V120, P353