Simple determination of carbon monoxide in fish meat by GC

Journal of the Food Hygienic Society of Japan

Volumn 38, Issue 4, 1997, Pages 233-239

  Miyazaki, Hitoshi ^a   Abe, Masao ^a   Asanoma, Masaharu ^a   Nagai, Yuji ^a   Nakajima, Masahiro ^a   Miyabe, Masaki ^a  

^a NAGOYA CITY PUBLIC HEALTH RESEARCH INSTITUTE   (Japan)

Author keywords

(FID) GC FID; Carbon monoxide; Carboxy myoglobin; Fish meat; Methanizer

Indexed keywords

CARBON MONOXIDE; OCTANOL; SULFURIC ACID;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FISH; FOOD ANALYSIS; GAS ANALYSIS; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; NONHUMAN; TILAPIA; TISSUE HOMOGENATE;

ANIMALIA; SCOMBRIDAE GEN. SP.; TILAPIA;

EID: 0030883492     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.38.4_233     Document Type: Article

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