Article10.4315/0362-028x-52.6.419

A New Chemical Criterion for the Quality Control of Fish: Trimethylamine/Total Volatile Basic Nitrogen (%)

Pierre Malle,Martine Poumeyrol-1989-06-01-Journal of Food Protection

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Keywords

TrimethylamineHerringWhitingMackerelDecompositionFish <Actinopterygii>Food scienceChemistry

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