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Identification of major high-boiling volatile compounds produced during refrigerated storage of haddock fillets



Identification of major high-boiling volatile compounds produced during refrigerated storage of haddock fillets



Applied Microbiology 28(4): 679-680



The two major high-boiling volatile compounds produced during refrigerated storage of haddock fillets were found by gas chromatography and mass spectroscopy to be phenethyl alcohol and phenol.

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Accession: 043317724

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PMID: 4424674


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