An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt-Part I
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb01639.x/fullpdf
Reference11 articles.
1. The Measurement of Spoilage in Fish
2. Amines in Fish Muscle: I. Colorimetric Determination of Trimethylamine as the Picrate Salt
3. FAO 1969 FAO Fish Rep. 39 43
4. On the Determination of Trimethylamine and Trimethylamine Oxide
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