HISTAMINE CONTENT OF UNPROCESSED AND CANNED FISH. A TENTATIVE METHOD FOR QUANTITATIVE DETERMINATION OF SPOILAGE

✍ Scribed by E. GEIGER

• Book ID: 108790463
• Publisher: Institute of Food Technologists
• Year: 1944
• Tongue: English
• Weight: 274 KB
• Volume: 9
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1944.tb16690.x