CHEMICAL QUALITY INDEX OF CANNED TUNA AS DETERMINED BY HIGH‐PRESSURE LIQUID CHROMATOGRAPHY

Journal of Food Science

Volumn 42, Issue 1, 1977, Pages 155-158

  MIETZ, JOHN L ^a   KARMAS, ENDEL ^b  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985164586     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1977.tb01240.x     Document Type: Article

References (26)

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13. Chemical compounds formed during the spoilage of fish
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18. Chemical changes occurring in cod muscle during chill storage and their possible use as objective indices of quality
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20. Effects of processing on the amine content of pork bellies
21. Spermidine, spermine and related amines
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23. Decomposition and filth in foods (chemical indexes)