5 research outputs found
Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat
Full text linkCHANGES IN BIOGENIC AMINE CONTENTS AND SENSORY QUALITY OF SARDINE (SARDINA PILCHARDUS) STORED AT 4C AND 20C
No full textHistamine, Putrescine and Cadaverine Formation in Spanish Semipreserved Anchovies as Affected by Time/Temperature
No full text
