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Formation of biogenic amines during the ripening of anchovy (Engraulis encrasicholus)
Besteiro, I.; Rodríguez, C.J.; Tilve-Jar, C.; Pascual, C. (1997). Formation of biogenic amines during the ripening of anchovy (Engraulis encrasicholus), in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 283-292
In: Luten, J.B.; Børresen, T.; Oehlenschläger, J. (Ed.) (1997). Seafood from producer to consumer, integrated approach to quality. Developments in Food Science, 38. Elsevier: Amsterdam. vii, 712 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
Peer reviewed article  
Authors  Top 
  • Besteiro, I.
  • Rodríguez, C.J.
  • Tilve-Jar, C.
  • Pascual, C.
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