SENSORY PROPERTIES OF THIO-PHENOLS AND ALKYL-PHENOLS CAUSING FLAVOR TAINTING IN FISH FROM THE UPPER WISCONSIN RIVER

被引：11

作者：

HEIL, TP ^{[1
]}

LANE, NA ^{[1
]}

LINDSAY, RC ^{[1
]}

机构：

[1] UNIV WISCONSIN,CTR ENVIRONM TOXICOL,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES | 1989年 / 24卷 / 04期

关键词：

D O I：

10.1080/03601238909372655

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

引用

页码：361 / 388

页数：28

共 38 条

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[9] COMPUTER-ASSISTED COMPUTATION OF PARTITION-COEFFICIENTS FROM MOLECULAR-STRUCTURES USING FRAGMENT CONSTANTS [J].

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