ShareDevelopment of a dynamic headspace gaseous-chromatography method for assessing the influence of heating end-point temperature on volatiles of chicken breast meat.
Author(s) : ANG C. Y. W., LIU F., SUN T.
Type of article: Article
Details
- Original title: Development of a dynamic headspace gaseous-chromatography method for assessing the influence of heating end-point temperature on volatiles of chicken breast meat.
- Record ID : 1995-2354
- Languages: English
- Source: J. agric. Food Chem. - vol. 42 - n. 11
- Publication date: 1994
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Indexing
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Themes:
Packaging;
Poultry - Keywords: Poultry; Measurement; Meat; Chicken; Packaging; Development; Detection; Freezing; Volatile compound; Organic compound