Volatile components of boiled scallop - Suzuki, J. (Soda Aromatic Co, Ltd., Chiba, Japan); Ichimura, N; Etoh, T (Food reviews international, 1990)
Keywords: AROMA; BOILING; CHEMICAL COMPOSITION; COMPOSE DE LA FLAVEUR; COMPOSE VOLATIL; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; COMPUESTO VOLATIL; COMPUESTOS DEL SABOR; CUISSON A L'EAU; EBULLICION; FLAVEUR; FLAVOUR; FLAVOUR COMPOUNDS; PEIGNE; SCALLOPS; VIEIRA; VOLATILE COMPOUNDS