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
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- Date : 1989
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 6
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- Author(s) : BOWMAN E. V.
- Date : 1983
- Languages : English
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- Author(s) : PHILIPPON J., PAILLARD N., ROUET-MAYER M. A.
- Date : 1988/11
- Languages : French
- Source: CNRS/Univ. Pierre Marie Curie - 66 p.; fig.; tabl.; ref.
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- Author(s) : VIEHWEG S. H., SCHMITT R. E., SCHMIDT LORENZ W.
- Date : 1989
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 6
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- Author(s) : HITCHCOCK C. H. S.
- Date : 1995
- Languages : English
- Source: J. Sci. Food Agric. - vol. 68 - n. 3
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