Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0621-3.pdf
Reference48 articles.
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3. Antoine FR, Wei CI, Otwell WS, Sims CA, Littell RC, Hogle AD, Marshall MR (2002) Analysis of biogenic amines and their precursor free amino acids in mahi-mahi (coryphaena hippurus). J Food Biochem 26:131–152
4. Auerswald L, Morren C, Lopata AL (2006) Histamine levels in seventeen species of fresh and processed South African seafood. Food Chem 98:231–239
5. Bakar J, Yassoralipour A, Bakar FA, Rahman RA (2010) Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0 °C and 4 °C. Food Chem 119:467–470
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