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.
Full text
PDF
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- Chen T. C., Levin R. E. Taxonomic significance of phenethyl alcohol production by Achromobacter isolates from fishery sources. Appl Microbiol. 1974 Oct;28(4):681–687. doi: 10.1128/am.28.4.681-687.1974. [DOI] [PMC free article] [PubMed] [Google Scholar]