Characterization of volatile compounds in a fermented and dried fish product during cold storage. [electronic resource]
Producer: 20071221Description: S373-80 p. digitalISSN:- 1750-3841
- Alcohols -- analysis
- Aldehydes -- analysis
- Alkanes -- analysis
- Animals
- Cold Temperature
- Esters -- analysis
- Fatty Acids, Unsaturated -- metabolism
- Fermentation
- Fish Products -- analysis
- Food Packaging -- methods
- Food Preservation -- methods
- Gas Chromatography-Mass Spectrometry -- methods
- Ketones -- analysis
- Lactobacillus -- metabolism
- Lipid Peroxidation
- Milk Proteins -- metabolism
- Nutritive Value
- Oxidation-Reduction
- Salmon
- Time Factors
- Vacuum
- Volatilization
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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