Nordvi, B <br/><br/>
Characterization of volatile compounds in a fermented and dried fish product during cold storage.  [electronic resource] 

 -  Journal of food science  Aug 2007 
 - S373-80 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2007.00421.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alcohols--analysis<br/>Aldehydes--analysis<br/>Alkanes--analysis<br/>Animals<br/>Cold Temperature<br/>Esters--analysis<br/>Fatty Acids, Unsaturated--metabolism<br/>Fermentation<br/>Fish Products--analysis<br/>Food Packaging--methods<br/>Food Preservation--methods<br/>Gas Chromatography-Mass Spectrometry--methods<br/>Ketones--analysis<br/>Lactobacillus--metabolism<br/>Lipid Peroxidation<br/>Milk Proteins--metabolism<br/>Nutritive Value<br/>Oxidation-Reduction<br/>Salmon<br/>Time Factors<br/>Vacuum<br/>Volatilization