Headspace and extraction methods for analysis of volatile and semivolatile compounds in fish : Chemical and sensory assessment of lipid-derived volatiles

Benny Jensen, Hanne Refsgaard, G. Olafsdottir

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

Original languageEnglish
Title of host publicationMethods to Determine the Freshness of Fish in Research and Industry
Place of PublicationParis
PublisherIIR
Publication date1998
Pages70-91
Publication statusPublished - 1998

Bibliographical note

Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283, Nantes Conference, November 12-14, 1997

Cite this

Jensen, B., Refsgaard, H., & Olafsdottir, G. (1998). Headspace and extraction methods for analysis of volatile and semivolatile compounds in fish : Chemical and sensory assessment of lipid-derived volatiles. In Methods to Determine the Freshness of Fish in Research and Industry (pp. 70-91). IIR.