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Volatile Constituents of Fish Protein Concentrate

โœ Scribed by EMILY L. WICK; EDWARD UNDERRINER; EVAN PANERAS


Book ID
108797611
Publisher
Institute of Food Technologists
Year
1967
Tongue
English
Weight
613 KB
Volume
32
Category
Article
ISSN
0022-1147

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The volatile constituents of a commercially produced guava natural flavour concentrate were isolated by simultaneous distillation-extraction with diethyl ether. The resultant essence was analyzed by capillary gas chromatography and GC-MS technique. A total of 29 compounds was identified, from which