Chemical quality evaluation of seafood
Chemical quality evaluation of seafood
Date
2003
Authors
Mathew, P.T.
Journal Title
Journal ISSN
Volume Title
Publisher
Central Institute of Fisheries Technology
Abstract
Chemical assessment of quality of fish by determining various compounds formed in the fish muscle during spoilage has been discussed in the chapter.
Description
Keywords
total volatile bases, trimethylamine, ammonia, biogenic amines, histamine, indole
Citation
In "Product development and seafood safety". Manual for the Winter School on "Product Development and Seafood Safety, 11 Nov-10 Dec 2003 ed. by Joseph, J. et al, 321-325