Effects of Storage Time and Temperature on the Microflora and Amine-Development in Spanish Mackerel (Scomberomorus maculatus)-Reference-Cited by-同舟云学术

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Effects of Storage Time and Temperature on the Microflora and Amine-Development in Spanish Mackerel (Scomberomorus maculatus)

Published:1988-07 Issue:4 Volume:53 Page:1024-1029
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MIDDLEBROOKS B.L.,TOOM PAUL M.,DOUGLAS WJLLARD L.,HARRISON RICHARD E.,MCDOWELL SANDRA

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb13522.x/fullpdf

Reference19 articles.

1. AOAC., 1980 . "Official Methods of Analysisrdquo; 13th ed . Association of Official Analytical Chemists, Washington DC.

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