Pons-Sánchez-Cascado, Sofía <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf050867m  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetic Acid<br/>Animals<br/>Biogenic Amines--analysis<br/>Fish Products--analysis<br/>Fishes<br/>Food Handling--methods<br/>Food Preservation<br/>Volatilization