Chemical studies on the herring (Clupea Harengus). I.—Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring flesh
- 1 August 1959
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 10 (8) , 431-436
- https://doi.org/10.1002/jsfa.2740100806
Abstract
No abstract availableKeywords
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