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Can I read Chemical studies on the herring (Clupea harengus). IX.—preliminary gas-chromatographic study of volatile sulphur compounds produced during the cooking of herring on EtoBox?
Chemical studies on the herring (Clupea harengus). IX.—preliminary gas-chromatographic study of volatile sulphur compounds produced during the cooking of herring by R. B. Hughes is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Chemical studies on the herring (Clupea harengus). IX.—preliminary gas-chromatographic study of volatile sulphur compounds produced during the cooking of herring about?
All-glass syringe. 50-IOOml. capacity -U-trap length 15cm. 1.0. 4mm. ## CHEMICAL STUDIES ON THE HERRING (CLUPEA HARENGUS). IX.*-Preliminary Gas-chromatographic Study of Volatile Sulphur Compounds Produced during the Cooking of Herring By R. B. HUGHES? Hydrogen sulphide, methyl mercaptan and dimethyl sulphide are formed when herring are cooked at 1 0 0 ~.
Who reads Chemical studies on the herring (Clupea harengus). IX.—preliminary gas-chromatographic study of volatile sulphur compounds produced during the cooking of herring?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- R. B. Hughes
- Publisher
- John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0022-5142)
- Published
- 1964
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)