IDENTIFICATION OF COMPOUNDS CHARACTERIZING THE AROMA OF FRESH WHITEFISH (COREGONUS-CLUPEAFORMIS)

被引：110
作者：
JOSEPHSON, DB
LINDSAY, RC
STUIBER, DA
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 02期
关键词：
D O I：
10.1021/jf00116a035
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：326 / 330
页数：5
相关论文
共 57 条
[1]  
AITKEN A, 1979, EFFECTS HEATING FOOD, P242
[2]  
BADINGS H. T., 1965, Nederlandsch Melk- en Zuiveltijdschrift, V19, P69
[3]   FISHY OFF-FLAVORS IN AUTOXIDIZED OILS [J].
BADINGS, HT .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1973, 50 (08) :334-334
[4]  
BADINGS HT, 1970, NETH MILK DAIRY J, V14, P236
[5]  
BERRA TM, 1982, T AM FISH SOC, V111, P78, DOI 10.1577/1548-8659(1982)111<78:PIOTCO>2.0.CO
[6]  
2
[7]   LIPOXYGENASE FROM TOMATO FRUIT - PARTIAL-PURIFICATION AND STUDY OF SOME PROPERTIES [J].
BONNET, JL ;
CROUZET, J .
JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :625-628
[8]  
Buttery R. G., 1981, FLAVOR RES RECENT AD, P180
[9]   REMEDIAL AND PREVENTIVE EFFECT OF DIETARY ALPHA-TOCOPHEROL ON DEVELOPMENT OF FISHY FLAVOR IN TURKEY MEAT [J].
CRAWFORD, L ;
KRETSCH, MJ ;
PETERSON, DW ;
LILYBLADE, AL .
JOURNAL OF FOOD SCIENCE, 1975, 40 (04) :751-755
[10]   GC-MS IDENTIFICATION OF VOLATILE COMPOUNDS EXTRACTED FROM ROASTED TURKEYS FED A BASAL DIET SUPPLEMENTED WITH TUNA OIL - SOME COMMENTS ON FISHY FLAVOR [J].
CRAWFORD, L ;
KRETSCH, MJ .
JOURNAL OF FOOD SCIENCE, 1976, 41 (06) :1470-1478
123456