Biogenic amines evaluation in wild Bluefin tuna (Thunnus thynnus) originating from various FAO areas
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Animals,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s00003-018-1184-7/fulltext.html
Reference40 articles.
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3. Auerswald L, Morren C, Lopata AL (2006) Histamine levels in seventeen species of fresh and processed South African seafood. Food Chem 98:231–239
4. Barbuzzi G, Grimaldi F, Del Nobile MA (2009) Quality decay of fresh processed fish stored under refrigerated conditions. J Food Saf 29:271–286
5. Biji KB, Ravishankar CN, Venkateswarlu R, Mohan CO, Srinivasa Gopal TK (2016) Biogenic amines in seafood, a review. J Food Sci Technol. https://doi.org/10.1007/s13197-016-2224-x
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