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Hydrogen sulphide in cooked chicken meat
Author(s) -
PARR L.J.,
LEVETT G.
Publication year - 1969
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.1365-2621.1969.tb01524.x
Subject(s) - hydrogen sulphide , food science , hydrogen , cooked meat , chemistry , organic chemistry , sulfur
Summary. Precautions necessary for the determination of hydrogen sulphide in chicken meat are outlined and data given for its production during heating and subsequent disappearance on standing.