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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书目信息
页码
pp. 143-147
其它主题
Compuestos de amina; Yougoslavie/ stockage; Yugoslavia/ almacenamiento; Peroxidos; Peroxyde; Compose amine
语言
注释
2 graphs; 4 tables; 19 ref. Summaries (En, Sh)
类型
Summary
1990-08-15
AGRIS AP