Changes in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga)
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb01061.x/fullpdf
Reference11 articles.
1. Volatile reducing substances (VRS) and volatile nitrogen compounds in relation to spoilage in canned fish;Farber;Food Technology,1956
2. Chemical studies on the herring (Clupea harengus). I. Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring flesh;Hughes;Journal of the Science of Food and Agriculture,1959
3. Spectrophotometric determination of ammonia: A study of a modified Berthelot reaction using salicylate and dichloroisocyanurate;Krom;The Analyst,1980
4. Bestimmung des flüchtigen basischen Stickstoffs in Fischen als Mabstab für ihren Frischezustand;Lücke;Zeitschrift Lebensmittel Untersuchung und Forschung,1935
5. Some facts influencing the production of dimethylamine and formaldehyde in minced and intact red hake muscle;Parking;Journal of Food Processing and Preservation,1982
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