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HISTAMINE CONTENT OF UNPROCESSED AND CANNED FISH. A TENTATIVE METHOD FOR QUANTITATIVE DETERMINATION OF SPOILAGE
Author(s) -
GEIGER E.
Publication year - 1944
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1944.tb16690.x
Subject(s) - geiger counter , fish <actinopterygii> , food spoilage , food science , computer science , chemistry , information retrieval , biology , physics , fishery , genetics , bacteria , optics