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dc.contributor.authorGonzález Sotelo, Carmen-
dc.contributor.authorGallardo, José Manuel-
dc.contributor.authorPiñeiro, Carmen-
dc.contributor.authorPérez Martín, Ricardo Isaac-
dc.date.accessioned2012-11-09T09:22:50Z-
dc.date.available2012-11-09T09:22:50Z-
dc.date.issued1995-
dc.identifier.citationFood Chemistry 53(1): 61-65 (1995)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/59887-
dc.description5 páginas, 6 figurases_ES
dc.description.abstractChanges in total volatile bases (TVB), dimethylamine (DMA), formaldehyde (FA), trimethylamine (TMA) and trimethylamine oxide (TMAO) of whole hake (Merluccius merluccius L.) were evaluated at different temperatures of storage: -5, -12 and -20°C. Significant changes in TVB, DMA, TMA, TMAO nitrogen and FA were observed at -5°C. Only TMAO changed significantly at -12°C and -20°C. TMAO decrease was not, therefore, followed by DMA an&or TMA production at those temperatures.es_ES
dc.description.sponsorshipThe authors wish to thank CICYT for the financial support of the project 608/516 AL1 88-0145CO2-02.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsopenAccesses_ES
dc.titleTrimethylamine oxide and derived compounds' changes during frozen storage of hake (Merluccius merluccius)es_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/0308-8146(95)95787-7-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/0308-8146(95)95787-7es_ES
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