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Analysis, through purging and trapping of volatile compounds in sardines.

[In Japanese. / En japonais.]

Author(s) : YOSHIWA T., MORIMOTO K., SAKAMOTO K., ISHIKAWA Y.

Type of article: Article

Summary

Dosing of volatile compounds in samples of minced sardine. Effect of storage at 5 and 10 deg C for 24 and 48 hours on the 69 identified compounds.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1994-0365
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 58 - n. 11
  • Publication date: 1992

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