Chemical quality evaluation of seafood

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dc.contributor.authorMathew, P.T.
dc.date.accessioned2013-06-03T11:06:26Z
dc.date.available2013-06-03T11:06:26Z
dc.date.issued2003
dc.description.abstractChemical assessment of quality of fish by determining various compounds formed in the fish muscle during spoilage has been discussed in the chapter.en_US
dc.identifier.citationIn "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, 321-325en_US
dc.identifier.urihttp://hdl.handle.net/123456789/165
dc.language.isoenen_US
dc.publisherCentral Institute of Fisheries Technologyen_US
dc.subjecttotal volatile basesen_US
dc.subjecttrimethylamineen_US
dc.subjectammoniaen_US
dc.subjectbiogenic aminesen_US
dc.subjecthistamineen_US
dc.subjectindoleen_US
dc.titleChemical quality evaluation of seafooden_US
dc.typeBook chapteren_US
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