EFFECT OF STORAGE TIME AND TEMPERATURE ON HISTAMINE CONTENT AND HISTIDINE DECARBOXYLASE ACTIVITY OF AQUATIC SPECIES

This publication has 9 references indexed in Scilit:

• On the Formation of Unvolatile Amines during Putrefaction in the Muscle of Squid and Octopus
  NIPPON SUISAN GAKKAISHI, 1971
• Bacterial Production and Destruction of Histamine in Foods, and Food Poisoning Caused by Histamine.
  Molecular Nutrition & Food Research, 1971
• The Chemical Determination of Histamine
  Published by Wiley ,1971
• Histamin als Kennzeichen des Frischegrades der Fische 1. Mitt. Die Veränderungen der Imidazolverbindungen im Fleischgewebe des bei 0 bis +2 °C gelagerten Ostseeherings
  Molecular Nutrition & Food Research, 1968
• A sensitive and specific assay for histidine decarboxylase activity
  Biochemical Pharmacology, 1966
• The Histamine Problem
  Published by Elsevier ,1961
• Effect of rate of application of superphosphate on growth and yield of potatoes
  Journal of the Science of Food and Agriculture, 1959
• Chemical studies on the herring (Clupea harengus). II.—The free amino‐acids of herring flesh and their behaviour during post‐mortem spoilage
  Journal of the Science of Food and Agriculture, 1959
• CONTENT OF FREE IMIDAZOLE COMPOUNDS IN THE MUSCLE TISSUE OF AQUATIC ANIMALS^a
  Journal of Food Science, 1958