The formation of non-volatile amines in relation to concentrations of free basic amino acids during postmortem storage of the muscle of scallop (Pecten maximus), herring (Clupea harengus) and mackerel (Scomber scombrus)-Reference-Cited by-同舟云学术

The formation of non-volatile amines in relation to concentrations of free basic amino acids during postmortem storage of the muscle of scallop (Pecten maximus), herring (Clupea harengus) and mackerel (Scomber scombrus)

Published:1997-11 Issue:3 Volume:60 Page:291-295
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mackie I.M.,Pirie L.,Ritchie A.H.,Yamanaka H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference11 articles.

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3. Laying down the health conditions for the production and the placing on the market of fishery products;EEC;Council Directive (EEC) No. 91/493/EEC,1991

4. Die Biogenic Amine;Guggenheim,1951

5. The formation of diamines and polyamines during storage of mackerel (Scomber scombrus);Ritchie,1980

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