Changes in trimethylamine oxide and trimethylamine in muscle of wild and farmed cod (Gadus morhua) during iced storage
Author:
Publisher
Wiley
Subject
Aquatic Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2109.2009.02309.x/fullpdf
Reference34 articles.
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3. Suitability of volatile amines as freshness indexes for iced Mediterranean hake;Baixas-Nogueras;Journal of Food Science,2003
4. Bacterial reduction of trimethylamine oxide;Barrett;Annual Review of Microbiology,1985
5. An absorption apparatus for the micro determination of certain volatile substances;Conway;Biochemical Journal,1933
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