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dc.contributor.authorGallardo, José Manuel-
dc.contributor.authorPérez Martín, Ricardo Isaac-
dc.contributor.authorFranco, José M.-
dc.contributor.authorAubourg, Santiago P.-
dc.contributor.authorGonzález Sotelo, Carmen-
dc.date.accessioned2013-06-03T09:40:43Z-
dc.date.available2013-06-03T09:40:43Z-
dc.date.issued1990-
dc.identifier.citationInternational Journal of Food Science and Technology - Oxford 25(1): 78-81 (1990)es_ES
dc.identifier.issn0950-5423-
dc.identifier.urihttp://hdl.handle.net/10261/77353-
dc.description4 páginases_ES
dc.description.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.es_ES
dc.language.isoenges_ES
dc.publisherWiley-Blackwelles_ES
dc.rightsclosedAccesses_ES
dc.subjectAmmoniaes_ES
dc.subjectQualityes_ES
dc.subjectThermal processinges_ES
dc.subjectTunaes_ES
dc.subjectVolatile amineses_ES
dc.titleChanges in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga)es_ES
dc.typeartículoes_ES
dc.identifier.doi10.1111/j.1365-2621.1990.tb01061.x-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1111/j.1365-2621.1990.tb01061.xes_ES
dc.identifier.e-issn1365-2621-
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