Effects of Radiation, Heating and Storage on Volatile Carbonyl Compounds in Clam Meats
- 1 September 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (5), 511-515
- https://doi.org/10.1111/j.1365-2621.1967.tb00820.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Autoxidation of Fish Oils. I. Identification of Volatile Monocarbonyl Compounds from Autoxidized Salmon Oila, b, cJournal of Food Science, 1961
- Foodstuff Volatiles, Determination of Volatile Components of Foodstuffs. Techniques and Their Application to Studies of Irradiated BeefJournal of Agricultural and Food Chemistry, 1959