AROMA OF CANNED BEEF - GAS-CHROMATOGRAPHIC AND MASS-SPECTROMETRIC ANALYSIS OF VOLATILES

被引：99

作者：

PERSSON, T ^{[1
]}

SYDOW, EV ^{[1
]}

机构：

[1] SWEDISH INST FOOD PRESERVATION RES,GOTHENBURG 40021,SWEDEN

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01436.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：377 / 385

页数：9

共 34 条

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[9] USE OF HEAVY-METAL SALTS IN ANALYSIS OF ORGANIC SULFUR-COMPOUNDS [J].

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[10] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J].

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