Amino acid composition of whole mackerel (Scomber scombrus) stored anaerobically at 20 degrees C and at 2 degrees C

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Bibliographic Details
Published in:International journal of food science & technology 1990-02, Vol.25 (1), p.82-87
Main Authors: Haaland, H, Arnesen, E, Njaa, L.R
Format: Article
Language:English
Subjects:
amines
amino acids
anaerobic conditions
chemical composition
fish meal
fish roe
food storage
mackerel
milt
storage quality
temperature
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ISSN:0950-5423
1365-2621