Comparison of volatile aroma compounds of fresh and ice stored mackerel (Scomber scombrus) by GC/MS and sensory techniques

被引：0
|
作者：
Alasalvar, C [1 ]
Quantick, PC [1 ]
Grigor, J [1 ]
机构：
[1] UNIV HUMBERSIDE,DEPT APPL SCI & TECHNOL,GRIMSBY DN34 5AA,ENGLAND
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1996年 / 212卷
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D O I：
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
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页码：78 / AGFD
页数：1
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