Amino acid decarboxylase activity and other chemical characteristics as related to freshness loss in iced cod (Gadus morhua)

Journal of Food Protection

Volumn 65, Issue 7, 2002, Pages 1152-1157

  Hernandez Herrero M M ^a   Duflos, G ^b   Malle, P ^b   Bouquelet, S ^c  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b Healthy Pigs Production and Experimentation Section   (France)

^c UNIVERSITÉ DES SCIENCES ET TECHNOLOGIES DE LILLE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

GADUS; GADUS MORHUA;

BIOGENIC AMINE; CARBOXYLYASE; ICE;

ANIMAL; ARTICLE; BACTERIAL COUNT; FISH; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; KINETICS; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; SAFETY; SEA FOOD; STANDARD; TASTE;

ANIMALS; BIOGENIC AMINES; CARBOXY-LYASES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FISHES; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; ICE; KINETICS; ODORS; SEAFOOD; TASTE;

EID: 0035984088     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.7.1152     Document Type: Article

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