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The dynamics of biogenic amine formation in muscle tissue of carp
biogenic amines freshwater fish storage HPLC microbiological duality
2015/6/2
The effect of various storage temperatures (3 ± 2°C; 24 ± 1°C and –18 ± 1°C) on the formation of biogenic amines in the muscle tissue of four hybrid lines of carp (Cyprinus carpio) with respect to mic...