Histamine, Putrescine and Cadaverine Formation in Spanish Semipreserved Anchovies as Affected by Time/Temperature

✍ Scribed by J.J. RODRIGUEZ-JEREZ; E.I. LOPEZ-SABATER; M.M. HERNANDEZ-HERRERO; M.T. MORA-VENTURA

• Book ID: 108820403
• Publisher: Institute of Food Technologists
• Year: 1994
• Tongue: English
• Weight: 601 KB
• Volume: 59
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1994.tb08175.x