Histamine in sardines as an index of quality
1985
Hercig, V. (Prehrambeno-biotehnoloski fakultet,Zagreb (Yugoslavia)) | Matic, S. | Knezevic, M. | Vuksic, J. | Brnetic, P.
Organoleptic and chemical changes (pH value, content of histamine, volatile N bases and peroxides) and especially histamine formation were studied in sardines (Sardina pilchardus Wal.) stored in various conditions. Recommendations were given on how to avoid the formation of greater quantities of histamine.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Unassigned data from Yugoslavia