Odor and VOC Emissions from Pan Frying of Mackerel at Three Stages: Raw, Well-Done, and Charred

Many classes of odorants and volatile organic compounds that are deleterious to our wellbeing can be emitted from diverse cooking activities. Once emitted, they can persist in our living space for varying durations. In this study, various volatile organic compounds released prior to and during the p...

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Detalles Bibliográficos
Autores principales: Ahn, Jeong-Hyeon, Szulejko, Jan E., Kim, Ki-Hyun, Kim, Yong-Hyun, Kim, Bo-Won
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4245642/
https://www.ncbi.nlm.nih.gov/pubmed/25405596
http://dx.doi.org/10.3390/ijerph111111753

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4245642/
https://www.ncbi.nlm.nih.gov/pubmed/25405596
http://dx.doi.org/10.3390/ijerph111111753

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