APPARATUS FOR ISOLATION OF TRACE VOLATILE CONSTITUENTS FROM FOODS

被引：35

作者：

CHANG, SS ^{[1
]}

VALLESE, FM ^{[1
]}

HWANG, LS ^{[1
]}

HSIEH, OAL ^{[1
]}

MIN, DBS ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1977年 / 25卷 / 03期

关键词：

D O I：

10.1021/jf60211a040

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：450 / 455

页数：6

共 8 条

[1]

CHANG SS, 1966, CHEM IND-LONDON, P1926

[2]

CHANG SS, 1973, FOOD TECHNOL-CHICAGO, V27, P27

[3] A NEW TECHNIQUE FOR THE ISOLATION OF FLAVOR COMPONENTS FROM FATS AND OILS [J].

CHANG, SS .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1961, 38 (12) :669-671

[4] ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM POTATO-CHIPS [J].

DECK, RE ;

POKORNY, J ;

CHANG, SS .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :345-349

[5] AN APPARATUS FOR ISOLATION OF VOLATILE COMPOUNDS FROM FOODS [J].

HERZ, KO ;

CHANG, SS .

JOURNAL OF FOOD SCIENCE, 1966, 31 (06) :937-&

[6] ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN BOILED BEEF [J].

HIRAI, C ;

HERZ, KO ;

POKORNY, J ;

CHANG, SS .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :393-397

[7] CHANGES IN VOLATILE FLAVOR COMPOUNDS DURING RETORTING OF CANNED BEEF STEW [J].

PETERSON, RJ ;

IZZO, HJ ;

JUNGERMANN, E ;

CHANG, SS .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :948-954

[8] A SYSTEMATIC CHARACTERIZATION OF REVERSION FLAVOR OF SOYBEAN OIL [J].

SMOUSE, TH ;

CHANG, SS .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1967, 44 (08) :509-&

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