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

✍ Scribed by R. McLay

Publisher
John Wiley and Sons
Year
1967
Tongue
English
Weight
278 KB
Volume
18
Category
Article
ISSN
0022-5142

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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