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Identification of Major High-Boiling Volatile Compounds Produced During Refrigerated Storage of Haddock Fillets |
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| Authors: | T. C. Chen W. W. Nawar R. E. Levin |
| Abstract: | 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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