GC‐MS IDENTIFICATION OF THE VOLATILE COMPOUNDS EXTRACTED FROM ROASTED TURKEYS FED A BASAL DIET SUPPLEMENTED WITH TUNA OIL: SOME COMMENTS ON FISHY FLAVOR
- 1 November 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (6), 1470-1478
- https://doi.org/10.1111/j.1365-2621.1976.tb01198.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- THE REMEDIAL AND PREVENTATIVE EFFECT OF DIETARY α‐TOCOPHEROL ON THE DEVELOPMENT OF FISHY FLAVOR IN TURKEY MEATJournal of Food Science, 1975
- Hept-cis-4-enal and its contribution to the off-flavour in cold stored codJournal of the Science of Food and Agriculture, 1974
- Manufacture and Use of the Glass Open Tubular ColumnJournal of Chromatographic Science, 1974
- Fishy off‐flavors in autoxidized oilsJournal of Oil & Fat Industries, 1973
- 2‐trans,4‐cis,7‐cis‐Decatrienal, the fishy off‐flavor occurring in strongly autoxidized oils containing linolenic acid or ω 3,6,9, etc., fatty acidsJournal of Oil & Fat Industries, 1972
- Rapid Preparation of Fatty Acid Esters from Lipids for Gas Chromatographic Analysis.Analytical Chemistry, 1966
- Odour thresholds of some organic compounds associated with food flavoursJournal of the Science of Food and Agriculture, 1963
- Fishy flavour in dairy products: II. The volatile compounds associated with fishy flavour in butterfatJournal of Dairy Research, 1960
- Fishy flavour in dairy products: I. General studies on fishy butterfatJournal of Dairy Research, 1960
- Transactions and communicationsJournal of the Society of Chemical Industry, 1936