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- W2023595243 abstract "In cod fillets undergoing deterioration during frozen storage, the dimethylamine content increases (and not the trimethylamine content as previously reported by us). There was no evidence to show an accumulation of dimethylamine in the muscle of frozen scallops, lobster, or shrimp that were purposely held at relatively high storage temperatures. It is suggested that for fish of the family Gadidae dimethylamine might be used as a measure of frozen-storage deterioration in much the same way as trimethylamine has been used as a measure of microbial spoilage in the unfrozen fish." @default.
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- W2023595243 date "1970-10-01" @default.
- W2023595243 modified "2023-09-24" @default.
- W2023595243 title "Formation of Dimethylamine in Stored Frozen Sea Fish" @default.
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- W2023595243 doi "https://doi.org/10.1139/f70-190" @default.
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