Changes in the Amino Acid Composition of Bogue (Boops boops) Fish during Storage at Different Temperatures by 1H-NMR Spectroscopy-Reference-Cited by-同舟云学术

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Changes in the Amino Acid Composition of Bogue (Boops boops) Fish during Storage at Different Temperatures by 1H-NMR Spectroscopy

Published:2012-06-20 Issue:6 Volume:4 Page:542-553
ISSN:2072-6643
Container-title:Nutrients
language:en
Short-container-title:Nutrients

Author:

Ciampa Alessandra,Picone Gianfranco,Laghi Luca,Nikzad Homa,Capozzi Francesco

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

Link

http://www.mdpi.com/2072-6643/4/6/542/pdf

Reference30 articles.

1. Amino acid composition of fresh fish and influence of storage and processing;Bramstedt,1962

2. The amino-acid composition of some british food fishes;Connell;J. Sci. Food Agric.,1959

3. A review on autolysis in fish

4. Fish as Food;Voskresensky,1965

5. Microbiological spoilage of fish and fish products

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