Chemical indices of food decomposition
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference20 articles.
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3. A New Chemical Criterion for the Quality Control of Fish: Trimethylamine/Total Volatile Basic Nitrogen (%)
4. DEVELOPMENT OF A CHEMICAL TEST FOR SHRIMP QUALITY
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2. Experimental and Molecular Dynamics Investigation Proves That Montmorillonite Traps the Biogenic Amines Histamine and Tyramine;The Journal of Physical Chemistry C;2017-11-30
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4. Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen;British Poultry Science;2008-01
5. Introduction;Biosensors for Food Analysis;2005
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