Sensory Quality and Histamine Formation during Controlled Decomposition of Tuna (Thunnus thynnus)

Author： López-Sabater Emilio I.   Rodríguez-Jerez José J.   Hernádez-Herrero Manuela   Roig-Sagués Artur X.   Mora-Ventura Maria T.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.59, Iss.2, 1996-02, pp. : 167-174

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