Changes in Contents of Amines in the Dark-fleshed Fish Meat During Processing and Storage. 2 Formation of Dimethylamine and Trimethylamine in Salted and Dried Mackerel pike and Spanish mackerel
(적색육 어류의 저장 및 가공중의 Amine류의 변화 2. 꽁치$\cdot$ 삼치 염장 및 건제품의 DMA와 TMA 함량)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.14 no.1
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- pp.7-14
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- 1981