✦ LIBER ✦

Chemical studies on the herring (Clupea harengus). VI.—Carbonyl compounds formed during the heat processing of herring

✍ Scribed by R. B. Hughes

Publisher: John Wiley and Sons
Year: 1961
Tongue: English
Weight: 428 KB
Volume: 12
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740121204

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Chemical studies on the herring (Clupea

Chemical studies on the herring (Clupea harengus). IV.—Creatine in herring flesh, and its behaviour during heat processing

✍ R. B. Hughes 📂 Article 📅 1960 🏛 John Wiley and Sons 🌐 English ⚖ 472 KB

Chemical studies on the herring (Clupea

Chemical studies on the herring (Clupea harengus). XI.—Quantitative estimation of volatile sulphur compounds produced during the cooking of herring

✍ R. McLay 📂 Article 📅 1967 🏛 John Wiley and Sons 🌐 English ⚖ 278 KB

Chemical studies on the herring (Clupea

Chemical studies on the herring (Clupea harengus). IX.—preliminary gas-chromatographic study of volatile sulphur compounds produced during the cooking of herring

✍ R. B. Hughes 📂 Article 📅 1964 🏛 John Wiley and Sons 🌐 English ⚖ 257 KB

All-glass syringe. 50-IOOml. capacity -U-trap length 15cm. 1.0. 4mm. ## CHEMICAL STUDIES ON THE HERRING (CLUPEA HARENGUS). IX.*-Preliminary Gas-chromatographic Study of Volatile Sulphur Compounds Produced during the Cooking of Herring By R. B. HUGHES? Hydrogen sulphide, methyl mercaptan and dime