An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt — Part II
- 1 March 1972
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 7 (1), 47-51
- https://doi.org/10.1111/j.1365-2621.1972.tb01640.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt—Part IInternational Journal of Food Science & Technology, 1972
- Formation of Dimethylamine in Stored Frozen Sea FishJournal of the Fisheries Research Board of Canada, 1970
- Sensory and objective measurements of the quality of frozen stored cod of different initial freshnessesJournal of the Science of Food and Agriculture, 1968
- Production of Trimethylamine in Frozen Cod MuscleJournal of the Fisheries Research Board of Canada, 1968
- The determination of small amounts of dimethylamine in biological fluidsBiochemical Journal, 1938