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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 1. Determination.

P. Howgate

Open publisher page 64 citations

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Key concepts: Trimethylamine, Fish <Actinopterygii>, Food science, Environmental chemistry, Chemistry, Environmental science, Fishery, Biology

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A critical review of total volatile bases and trimethylamine as indices of freshness of fish. Part 1. Determination. — Research Paper | ScholarLens