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DOI: 10.1016/j.foodchem.2014.02.158
OpenAccess: Closed
This work is not Open Acccess. We may still have a PDF, if this is the case there will be a green box below.

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

Hongbing Fan,Yongkang Luo,Xiaofei Yin,Yulong Bao,Lin Feng

Cadaverine
Chemistry
Food science
2014
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    “Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C” is a paper by Hongbing Fan Yongkang Luo Xiaofei Yin Yulong Bao Lin Feng published in 2014. It has an Open Access status of “closed”. You can read and download a PDF Full Text of this paper here.
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