Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25–28°C) and in ice

International Journal of Food Science & Technology

Volumn 26, Issue 3, 1991, Pages 297-306

  ABABOUCH, L ^a,b,c   AFILAL, M E ^a,b,c   BENABDELJELIL, H ^a,b,c   BUSTA, F F ^a,b,c  

^a INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

^b FACULTÉ DES SCIENCES   (Morocco)

^c UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Cadaverine; fish spoilage; histamine; histamine poisoning; putrescine; scombrotoxins

Indexed keywords

EID: 84988097369     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1991.tb01166.x     Document Type: Article

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