Studies on the volatile compounds of roasted spotted shrimp

Chemistry and Biodiversity

Volumn 1, Issue 12, 2004, Pages 2024-2033

  Tachihara, Toru ^a   Ishizaki, Susumu ^a   Ishikawa, Masashi ^a   Kitahara, Takeshi ^b  

^a T Hasegawa Co   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; COOKING; DECAPODA (CRUSTACEA); HEAT; METHODOLOGY; ODOR; STEREOISOMERISM; VOLATILIZATION;

ANIMALS; COOKERY; DECAPODA (CRUSTACEA); HEAT; ODORS; STEREOISOMERISM; VOLATILIZATION;

EID: 33749822965     PISSN: 16121872     EISSN: 16121880     Source Type: Journal    
DOI: 10.1002/cbdv.200490155     Document Type: Article

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