Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures

✍ Scribed by Zare, Davood; Muhammad, Kharidah; Bejo, Mohd Hair; Ghazali, H.M.

• Book ID: 121440276
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 289 KB
• Volume: 139
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.12.040