Basic and neutral compounds in the cooked odor from Antarctic krill [Euphausia superba]

Kubota, K.; Kobayashi, A.; Yamanishi, T. . Inst. of Food Chemistry

Basic and neutral compounds in the cooked odor from Antarctic krill [Euphausia superba]

1982

Kubota, K. | Kobayashi, A. | Yamanishi, T. (Ochanomizu Univ., Tokyo (Japan). Inst. of Food Chemistry)

AGROVOC Keywords

aldehydes alimentos animal animal aquatique animales animals aquatic animals aquatic organisms arthropode arthropods ceiuapa (grupos de especies) chemicophysical properties cooking crustacea cuisson eucarida foods fruits de mer invertebrados invertebrates isscaap groups of species krill malacostraca organic compounds organisme aquatique organoleptic properties procesamiento processing produit alimentaire seafoods traitement

Bibliographic information

Published in

Agricultural and Biological Chemistry (Japan)

Volume 46 Issue 11 ISSN 0002-1369

Pagination

pp. 2835-2839

Other Subjects

Coccion; Isscaap group b-46; Invertebre; Olor / composicion; Propriete organoleptique; Aldehyde; Ceiuapa (grupo b-46); Aldehidos; Propiedades organolepticas; Propriete physico-chimique; Alimento de origen marino; Propiedades fisico-quimicas; Smell / composition; Compose organique; Odeur / composition; Animales acuaticos; Organismos acuaticos; Artropodos; Groupe b-46 de la csitapa; Groupe d'especes de la csitapa; Compuestos organicos

Language

English

Note

18 ref.; Summary (En)

Type

Summary

In AGRIS since: 1983-06-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by The Agriculture, Forestry and Fisheries Research Information Technology Center

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