Biogenic Amines Formation in Fish Sauce Prepared from Fresh and Temperature-abused Indian Anchovy (Stolephorus indicus)

✍ Scribed by J. Yongsawatdigul; Y. J. Choi; S. Udomporn

• Book ID: 108825498
• Publisher: Institute of Food Technologists
• Year: 2004
• Tongue: English
• Weight: 248 KB
• Volume: 69
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2004.tb06333.x