The quantitative proportion of amines in the volatile substances from sturgeon grain and salmon roe, dutch and russian cheeses

Golovnya, R. V.; Mironov, G. A.; Zhuravleva, I. L.

doi:10.1007/bf00905780

Russ Chem Bull

1968

DOI: 10.1007/bf00905780

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The quantitative proportion of amines in the volatile substances from sturgeon grain and salmon roe, dutch and russian cheeses

R. V. Golovnya¹,

G. A. Mironov²,

I. L. Zhuravleva³

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The quantitative proportion of amines in the volatile substances from sturgeon grain and salmon roe, dutch and russian cheeses

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