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dc.contributor.authorPérez Martín, Ricardo Isaac-
dc.contributor.authorFranco, José M.-
dc.contributor.authorMolist, P.-
dc.contributor.authorGallardo, José Manuel-
dc.date.accessioned2013-06-03T07:57:40Z-
dc.date.available2013-06-03T07:57:40Z-
dc.date.issued1987-
dc.identifier.citationInternational Journal of Food Science and Technology - Oxford 22(5): 509-514 (1987)es_ES
dc.identifier.issn0950-5423-
dc.identifier.urihttp://hdl.handle.net/10261/77321-
dc.description5 páginases_ES
dc.description.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 sampleses_ES
dc.language.isoenges_ES
dc.publisherWiley-Blackwelles_ES
dc.rightsclosedAccesses_ES
dc.subjectGas chromatographyes_ES
dc.subjectSeafoodses_ES
dc.subjectVolatile amineses_ES
dc.titleGas Chromatographic method for the determination of volatile amines in seafoodses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1111/j.1365-2621.1987.tb00516.x-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1111/j.1365-2621.1987.tb00516.xes_ES
dc.identifier.e-issn1365-2621-
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
item.languageiso639-1en-
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