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Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures
Zare, Davood, Muhammad, Kharidah, Bejo, Mohd Hair, Ghazali, H.M.Volume:
139
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.12.040
Date:
August, 2013
File:
PDF, 289 KB
english, 2013