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Volatile carbonyls in cooked chicken
Author(s) -
LEA C. H.,
HOBSONFROHOCK A.
Publication year - 1967
Publication title -
international journal of food science and technology
Language(s) - Uncategorized
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1967.tb01329.x
Subject(s) - food science , distillation , chemistry , chromatography
Summary. Colorimetric determination of volatile carbonylic substances in low temperature vacuum distillates from roast chicken showed marked differences for small variations in treatment.