Flavour components of some processed. fish and fishery products of Japan

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Mansur, M.A.; Hossain, M.I.; Takamuro, H.; Matoba, T.;
(2002)
  • Subject: Fisheries

A study was conducted to examine the flavour components of some processed fish and fishery products of Japan by gas chromatography-mass spectrometry (GC-MS). In brief the method was to absorb the headspace volatiles at 70°C into the fused silica fibre of needle... View more
  • References (13)
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