EFFECTS OF RADIATION HEATING AND STORAGE ON VOLATILE CARBONYL COMPOUNDS IN CLAM MEATS

被引：16

作者：

GADBOIS, DF

MENDELSOHN, JM

RONSIVALLI, LJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb00820.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：511 / +

页数：1

共 15 条

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[6]

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[7] TECHNIQUES FOR COLLECTING VOLATILE COMPONENTS FROM HADDOCK FLESH FOR GAS CHROMATOGRAPHIC ANALYSIS [J].

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MERRITT, C .

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[8]

MENDELSOHN JM, 1962, FOOD TECHNOL-CHICAGO, V16, P113

[9] FOODSTUFF VOLATILES - DETERMINATION OF VOLATILE COMPONENTS OF FOODSTUFFS - TECHNIQUES AND THEIR APPLICATION TO STUDIES OF IRRADIATED BEEF [J].

MERRITT, C ;

BRESNICK, SR ;

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[10]

MITCHELL JH, PB151493

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