Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures

Published 2012 View Full Article

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Title
Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 139, Issue 1-4, Pages 320-325
Publisher
Elsevier BV
Online
2012-12-29
DOI
10.1016/j.foodchem.2012.12.040

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