Effect of trehalose on suppression of trimethylamine - Formation from boiling fish meat

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 46, Issue 5, 1999, Pages 319-322

  Oku, Kazuyuki ^a   Chaen, Hiroto ^a   Fukuda, Shigeharu ^a   Kurimoto, Masashi ^a  

^a HAYASHIBARA BIOCHEMICAL LABORATORIES INC   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044450362     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.46.319     Document Type: Article

References (14)

1. STEWART, L.C., RICHTMYER, N.K. and HUDSON, C. S. : J. Am. Chem. Soc., 72, 2059 (1950).
2. SHIBATA, K. : Basic Statisics for Biologists, SHIBATA, K. ed, (Sobun Publishing Co., Tokyo), p. 64 (1974).