Zhu, Junli <br/><br/>
Effects of thermal processing and various chemical substances on formaldehyde and dimethylamine formation in squid Dosidicus gigas.  [electronic resource] 

 -  Journal of the science of food and agriculture  Sep 2012 
 - 2436-42 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.5649  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Ascorbic Acid<br/>Cysteine<br/>Decapodiformes<br/>Dimethylamines--metabolism<br/>Ferrous Compounds<br/>Fishes<br/>Food Handling--methods<br/>Formaldehyde--metabolism<br/>Hot Temperature<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Iron<br/>Methylamines--metabolism<br/>Seafood--analysis