Headspace gas chromatography for quality assessment of canned Pacific salmon
The method currently established to assess the quality of canned Pacific salmon relies on sensory evaluation. Among the sensory attributes of importance, odour plays a determining role in grade assignment. It would therefore be useful to obtain information about the volatile components which can be...
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| Format: | Thesis |
| Language: | English |
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University of British Columbia
1991
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| Online Access: | http://hdl.handle.net/2429/30881 |