Histamin als Kennzeichen des Frischegrades der Fische 1. Mitt. Die Veränderungen der Imidazolverbindungen im Fleischgewebe des bei 0 bis +2 °C gelagerten Ostseeherings
- 1 January 1968
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 12 (6), 631-637
- https://doi.org/10.1002/food.19680120609
Abstract
No abstract availableKeywords
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