Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Correlation chromatography description

Positive cooked-beef flavor components as perceived by descriptive sensory panelists are reduced during free radical catalyzed meat flavor deterioration (MFD) while negative flavor notes with descriptor definitions of cardboard and painty intensify, as reviewed recently by Love (13). Although the cardboard and painty off-flavors correlate well with lipid oxidation products and can be measured easily by gas chromatography (1, 14, 18). much less is known about the fate of the positive cooked-beef flavors in this MFD process (13). [Pg.456]

Gel-permeation chromatography (GPC), 19 Gel-spinning, 730 Gel-spun yams, 735 General correlation of aesthetic properties, 876 maintenance properties, 883 use (performance) properties, 878 General description of polymer-penetrant system, 695... [Pg.994]

See other pages where Correlation chromatography description is mentioned: [Pg.83]    [Pg.54]    [Pg.106]    [Pg.452]    [Pg.7]    [Pg.13]    [Pg.185]    [Pg.13]    [Pg.280]    [Pg.90]    [Pg.178]    [Pg.799]    [Pg.27]    [Pg.2623]    [Pg.2]   
See also in sourсe #XX -- [ Pg.102 ]



SEARCH



Correlation chromatography

© 2024 chempedia.info