CHEMICAL STUDIES ON HERRING (CLUPEA HARENGUS) .11. QUANTITATIVE ESTIMATION OF VOLATILE SULPHUR COMPOUNDS PRODUCED DURING COOKING OF HERRING

被引：16

作者：

MCLAY, R

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1967年 / 18卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740181212

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：605 / &

相关论文

共 6 条

[1] CHALLENGER F, 1959, ASPECTS ORGANIC CHEM, pCH1
[2] CHEMICAL STUDIES ON HERRING ( CLUPEA HARENGUS ) .9. PRELIMINARY GAS-CHROMATOGRAPHIC STUDY OF VOLATILE SULPHUR COMPOUNDS PRODUCED DURING COOKING OF HERRING
HUGHES, RB
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (05) : 290 - &
[3] KOREN H, 1953, MIKROCHIM ACTA, V1, P220
[4] SULFIDES RELEASED FROM GAMMA-IRRADIATED MEAT AS ESTIMATED BY CONDENSATION WITH N,N-DIMETHYL-PARA-PHENYLENEDIAMINE
MARBACH, EP
DOTY, DM
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1956, 4 (10) : 881 - 884
[5] MARTIN S, 1962, AGRIC FD CHEM, V10, P91
[6] DETERMINATION OF MICRO QUANTITIES OF METHYL MERCAPTAN IN GAMMA-IRRADIATED MEAT
SLIWINSKI, RA
DOTY, DM
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1958, 6 (01) : 41 - 44