QUALITY DECAY OF FRESH PROCESSED FISH STORED UNDER REFRIGERATED CONDITIONS

Author:

BARBUZZI G.,GRIMALDI F.,DEL NOBILE M.A.

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Reference45 articles.

1. Histamine levels in seventeen species of fresh and processed South African seafood;AUERSWALD;Food Chem.,2006

2. AUSTRALIAN FOOD STANDARDS CODE. 2001. Part D: Fish and fish products. Standards D1 and D2. Version 18.

3. Objective procedure for fish freshness evaluation based on nucleotide changes using a HPLC system;BURNS;Can. Tech. Rep. Fish. Aquat. Sci.,1985

4. An interference free amperometric biosensor for the detection of biogenic amines in food products;CARELLI;Biosens. Bioeletron.,2007

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