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

English español

Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/77353

Share/Impact:

Statistics	SHARE CORE Mendeley BASE	Share your Open Access Story
	See citations in Google Scholar
	Visualizar otros formatos: MARC \| Dublin Core \| RDF \| ORE \| MODS \| METS \| DIDL \| DATACITE
	Exportar a otros formatos:

DC Field	Value	Language
dc.contributor.author	Gallardo, José Manuel	-
dc.contributor.author	Pérez Martín, Ricardo Isaac	-
dc.contributor.author	Franco, José M.	-
dc.contributor.author	Aubourg, Santiago P.	-
dc.contributor.author	González Sotelo, Carmen	-
dc.date.accessioned	2013-06-03T09:40:43Z	-
dc.date.available	2013-06-03T09:40:43Z	-
dc.date.issued	1990	-
dc.identifier.citation	International Journal of Food Science and Technology - Oxford 25(1): 78-81 (1990)	es_ES
dc.identifier.issn	0950-5423	-
dc.identifier.uri	http://hdl.handle.net/10261/77353	-
dc.description	4 páginas	es_ES
dc.description.abstract	Increases 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.iso	eng	es_ES
dc.publisher	Wiley-Blackwell	es_ES
dc.rights	closedAccess	es_ES
dc.subject	Ammonia	es_ES
dc.subject	Quality	es_ES
dc.subject	Thermal processing	es_ES
dc.subject	Tuna	es_ES
dc.subject	Volatile amines	es_ES
dc.title	Changes in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga)	es_ES
dc.type	artículo	es_ES
dc.identifier.doi	10.1111/j.1365-2621.1990.tb01061.x	-
dc.description.peerreviewed	Peer reviewed	es_ES
dc.relation.publisherversion	http://dx.doi.org/10.1111/j.1365-2621.1990.tb01061.x	es_ES
dc.identifier.e-issn	1365-2621	-
Appears in Collections:	(IIM) Artículos

There are no files associated with this item.