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.
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Эту запись предоставил Unassigned data from Yugoslavia