Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea Harengus) as determined by the formation of non-volatile and volatile amines

• FERNANDEZ-SALGUERO J.

収録刊行物

• Int. J. Food Sci. Technol.

  Int. J. Food Sci. Technol. 22 385-390, 1987

詳細情報

• CRID: 1570291226708407424
• NII論文ID: 80003516711
• NII書誌ID: AA10710609
• データソース種別:
  • CiNii Articles