The formation of non-volatile amines in relation to concentrations of free basic amino acids during postmortem storage of the muscle of scallop (Pecten maximus), herring (Clupea harengus) and mackerel (Scomber scombrus)

Author: Mackie I.M.   Pirie L.   Ritchie A.H.   Yamanaka H.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.60, Iss.3, 1997-11, pp. : 291-295

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Abstract