English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/77321
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE

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

Gas Chromatographic method for the determination of volatile amines in seafoods

AuthorsPérez Martín, Ricardo Isaac ; Franco, José M. ; Molist, P.; Gallardo, José Manuel
KeywordsGas chromatography
Seafoods
Volatile amines
Issue Date1987
PublisherWiley-Blackwell
CitationInternational Journal of Food Science and Technology - Oxford 22(5): 509-514 (1987)
AbstractA method of quantitative analysis of trimethylamine (TMA) and dimethylamine (DMA) in seafoods by gas chromatography (GC) was developed. The amines are separated by using a precolumn of Chromosorb 103 with a main column of Carbopack coated with Carbowax 20M and KOH: a flame ionization detector (FID) and a nitrogen-phosphorous-specific flame ionization detector (NPFID) were used. The effectiveness of the procedure was demonstrated on selected seafood samples
Description5 páginas
Publisher version (URL)http://dx.doi.org/10.1111/j.1365-2621.1987.tb00516.x
URIhttp://hdl.handle.net/10261/77321
DOI10.1111/j.1365-2621.1987.tb00516.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.