Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.

Pons-Sánchez-Cascado, Sofía

Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies. [electronic resource] - Journal of agricultural and food chemistry Nov 2005 - 8586-92 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0021-8561

10.1021/jf050867m doi


Acetic Acid
Animals
Biogenic Amines--analysis
Fish Products--analysis
Fishes
Food Handling--methods
Food Preservation
Volatilization