USE OF MOLECULAR SIEVE 5A IN ANALYSIS OF FLAVOUR VOLATILES OF COOKED CHICKEN

被引：20

作者：

HOBSONFROHOCK, A

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1970年 / 21卷 / 03期

关键词：

D O I：

10.1002/jsfa.2740210312

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：152 / +

页数：1

共 20 条

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[7]

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[10] REMOVAL OF VOLATILE FLAVOUR CONSTITUENTS FROM FOODS PRIOR TO ANALYSIS BY GAS-LIQUID CHROMATOGRAPHY [J].

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