APPARATUS FOR ISOLATION OF TRACE VOLATILE CONSTITUENTS FROM FOODS

被引：35

作者：

CHANG, SS ^{[1
]}

VALLESE, FM ^{[1
]}

HWANG, LS ^{[1
]}

HSIEH, OAL ^{[1
]}

MIN, DBS ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1977年 / 25卷 / 03期

关键词：

D O I：

10.1021/jf60211a040

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：450 / 455

页数：6

相关论文

共 8 条

[1] CHANG SS, 1966, CHEM IND-LONDON, P1926
[2] CHANG SS, 1973, FOOD TECHNOL-CHICAGO, V27, P27
[3] A NEW TECHNIQUE FOR THE ISOLATION OF FLAVOR COMPONENTS FROM FATS AND OILS
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HERZ, KO
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[6] ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN BOILED BEEF
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HERZ, KO
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CHANG, SS
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (03) : 393 - 397
[7] CHANGES IN VOLATILE FLAVOR COMPOUNDS DURING RETORTING OF CANNED BEEF STEW
PETERSON, RJ
IZZO, HJ
JUNGERMANN, E
CHANG, SS
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (05) : 948 - 954
[8] A SYSTEMATIC CHARACTERIZATION OF REVERSION FLAVOR OF SOYBEAN OIL
SMOUSE, TH
CHANG, SS
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1967, 44 (08) : 509 - &