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Changes in free amino acids content in albacore (Thunnus alalunga) muscle during thermal processing.

Perez-Martin, R I

Changes in free amino acids content in albacore (Thunnus alalunga) muscle during thermal processing. [electronic resource] - Zeitschrift fur Lebensmittel-Untersuchung und -Forschung Nov 1988 - 432-5 p. digital

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

ISSN: 0044-3026

Standard No.: 10.1007/BF01122644 doi

Subjects--Topical Terms:
Amino Acids--analysis
Animals
Chromatography, High Pressure Liquid
Fishes
Food Handling
Food Preservation
Hot Temperature
Muscles--analysis
Tuna

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