EFFECT OF STORAGE TIME AND TEMPERATURE ON HISTAMINE CONTENT AND HISTIDINE DECARBOXYLASE ACTIVITY OF AQUATIC SPECIES
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3), 516-519
- https://doi.org/10.1111/j.1365-2621.1975.tb12518.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- On the Formation of Unvolatile Amines during Putrefaction in the Muscle of Squid and OctopusNIPPON SUISAN GAKKAISHI, 1971
- Bacterial Production and Destruction of Histamine in Foods, and Food Poisoning Caused by Histamine.Molecular Nutrition & Food Research, 1971
- The Chemical Determination of HistaminePublished by Wiley ,1971
- Histamin als Kennzeichen des Frischegrades der Fische 1. Mitt. Die Veränderungen der Imidazolverbindungen im Fleischgewebe des bei 0 bis +2 °C gelagerten OstseeheringsMolecular Nutrition & Food Research, 1968
- A sensitive and specific assay for histidine decarboxylase activityBiochemical Pharmacology, 1966
- The Histamine ProblemPublished by Elsevier ,1961
- Effect of rate of application of superphosphate on growth and yield of potatoesJournal of the Science of Food and Agriculture, 1959
- Chemical studies on the herring (Clupea harengus). II.—The free amino‐acids of herring flesh and their behaviour during post‐mortem spoilageJournal of the Science of Food and Agriculture, 1959
- CONTENT OF FREE IMIDAZOLE COMPOUNDS IN THE MUSCLE TISSUE OF AQUATIC ANIMALSaJournal of Food Science, 1958