Post-mortem changes in the hypoxanthine content and non-protein nitrogeneous compounds of milkfish in relation to its sensory qualities
Milkfish (Chanos chanos Forskal) were stored at the temperature of melting ice (O C) for a period of one month. Changes in the amount of hypoxanthine, total volatile bases and trimethylamine were determined and compared with the changes in the odor of the filtered sample and flavor after steaming fo...
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| Format: | Book |
| Language: | English |
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