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...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Waste management (New York, N.Y.). - 1999. - 29(2009), 4 vom: 01. Apr., Seite 1265-73
|
|---|
| 1. Verfasser: |
Kim, Ki-Hyun
(VerfasserIn) |
|---|
| Weitere Verfasser: |
Pal, Raktim,
Ahn, Ji-Won,
Kim, Y-H |
|---|
| Format: | Online-Aufsatz
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
2009
|
|---|
| Zugriff auf das übergeordnete Werk: | Waste management (New York, N.Y.)
|
|---|
| Schlagworte: | Comparative Study
Journal Article
Research Support, Non-U.S. Gov't |
|---|