Food decay and offensive odorants : a comparative analysis among three types of food

In this study, a list of offensive odorants including reduced sulfur, carbonyls, nitrogenous, and volatile organic compounds was measured by the indirect (instrumental) method during the decay processes of three food types (snipe egg, mackerel, and squid). The strengths of the odor release were also...

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Publié dans:	Waste management (New York, N.Y.). - 1999. - 29(2009), 4 vom: 01. Apr., Seite 1265-73
Auteur principal:	Kim, Ki-Hyun (Auteur)
Autres auteurs:	Pal, Raktim, Ahn, Ji-Won, Kim, Y-H
Format:	Article en ligne
Langue:	English
Publié:	2009
Accès à la collection:	Waste management (New York, N.Y.)
Sujets:	Comparative Study Journal Article Research Support, Non-U.S. Gov't