English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/77353
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Changes in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga)

AuthorsGallardo, José Manuel ; Pérez Martín, Ricardo Isaac ; Franco, José M. ; Aubourg, Santiago P. ; González Sotelo, Carmen
KeywordsAmmonia
Quality
Thermal processing
Tuna
Volatile amines
Issue Date1990
PublisherWiley-Blackwell
CitationInternational Journal of Food Science and Technology - Oxford 25(1): 78-81 (1990)
AbstractIncreases in total volatile bases and loss of trimethylamine oxide were followed through the processing for canning of albacore using three time/temperature conditions. Increases in the bases up to 500mg kg−1 were associated with retention of good quality.
Description4 páginas
Publisher version (URL)http://dx.doi.org/10.1111/j.1365-2621.1990.tb01061.x
URIhttp://hdl.handle.net/10261/77353
DOI10.1111/j.1365-2621.1990.tb01061.x
ISSN0950-5423
E-ISSN1365-2621
Appears in Collections:(IIM) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.