Literature DB >> 957608

The storage of mackerel (Scomber scombrus). Development of histamine and rancidity.

R Hardy, J G Smith.   

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Year:  1976        PMID： 957608     DOI： 10.1002/jsfa.2740270702

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  3 in total

1.  Microbiological and shelf life characteristics of eviscerated and vacuum packed freshwater catfish (Ompok pabda) during chill storage.

Authors:  P K Binsi; P Viji; S Visnuvinayagam; George Ninan; G Sangeeta; A Triveni; C N Ravishankar
Journal:  J Food Sci Technol       Date:  2013-09-17       Impact factor: 2.701

2.  Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis).

Authors:  D H Yoshinaga; H A Frank
Journal:  Appl Environ Microbiol       Date:  1982-08       Impact factor: 4.792

3.  Composition of phospholipids of white muscle of six tuna species.

Authors:  I Medina; S P Aubourg; R Pérez Martín
Journal:  Lipids       Date:  1995-12       Impact factor: 1.880
  3 in total

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