Chemical studies on the herring (Clupea harengus). II.—The free amino-acids of herring flesh and their behaviour during post-mortem spoilage
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference24 articles.
1. Chemical studies on the herring (Clupea Harengus). I.—Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring flesh
2. The nitrogenous extractives from fresh fish muscle. III. —Comparison of several flat fishes and members of the herring-mackerel group
3. The free amino-acids of fish. I. —Taurine in the skeletal muscle of codling (Gadus callarias)
4. The free amino acids of fish. 1-Methylhistidine and β-alanine liberation by skeletal muscle anserinase of codling (Gadus callarias)
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