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- W932009064 abstract "Aquatic raw materials easily undergo deteriorative changes, and thus it is very important to keep fish meats fresh during transport and processing. The value, biogenic amines, trimethylamine (TMA) and volatile basic nitrogen (VBN), which are reported fish freshness indices, were measured for 20 samples. The values were normally in the range of , except those for some fish including squid. The contents of biogenic amines were negligible, and a correlation (r=0.894) was found between the contents of TMA and VBN." @default.
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- W932009064 date "1998-01-01" @default.
- W932009064 modified "2023-09-23" @default.
- W932009064 title "Determination of Chemical Freshness Indices for Chilled and Frozen Fish" @default.
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