HISTAMINE CONTENT OF UNPROCESSED AND CANNED FISH. A TENTATIVE METHOD FOR QUANTITATIVE DETERMINATION OF SPOILAGE
- 1 July 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (4), 293-297
- https://doi.org/10.1111/j.1365-2621.1944.tb16690.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- APPLICATION OF VOLATILE FATTY ACIDITY DETERMINATION TO A STUDY OF CANNED MAINE SARDINESJournal of Food Science, 1942