2010•Electronic journal of environmental, agricultural and food chemistryRequires access

A critical review of total volatile bases and trimethylamine as indices of freshness of fish. Part 2. Formation of the bases, and application in quality assurance.

P. Howgate

Open publisher page 53 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 53 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Trimethylamine, Fish <Actinopterygii>, Quality assurance, Quality (philosophy), Food science, Chemistry, Computer science, Business

Back to paper search Browse research topics Original source

A critical review of total volatile bases and trimethylamine as indices of freshness of fish. Part 2. Formation of the bases, and application in quality assurance. — Research Paper | ScholarLens