Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH

Jørgensen, L.V.; Dalgaard, P.; Huss, H.H.

doi:/10.1021/jf9909407

basket (0): add | show

Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH

Jørgensen, L.V.; Dalgaard, P.; Huss , H.H. (2000). Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. J. Agric. Food Chem. 46(8): 2448-2453. https://dx.doi.org/10.1021/jf9909407

In: Journal of Agricultural and Food Chemistry. American Chemical Society: Easton, Pa.,. ISSN 0021-8561; e-ISSN 1520-5118, more

Available in	Authors
VLIZ: Non-open access 114069 [ request ]

Keywords

Marine/Coastal; Brackish water; Fresh water

Authors		Top
Jørgensen, L.V. Dalgaard, P. Huss, H.H.

All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy

Top | Authors