Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus)

Jose Juan Rodriguez Jerez; E.I. López Sabater; M. Hernández Herrero; A.X. Roig-Sagués; M.T. Mora Ventura

Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus)

Jose Juan Rodriguez Jerez, E.I. López Sabater, M. Hernández Herrero, A.X. Roig-Sagués, M.T. Mora Ventura

Research output: Contribution to journal › Article › Research

Original language	English
Pages (from-to)	167-174
Journal	Journal of Food Protection
Volume	59
Issue number	2
Publication status	Published - 1 Jan 1996

Cite this

@article{512cf6e414c34e9a9cc4be157c337047,

title = "Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus)",

author = "{Rodriguez Jerez}, {Jose Juan} and {L{\'o}pez Sabater}, E.I. and {Hern{\'a}ndez Herrero}, M. and A.X. Roig-Sagu{\'e}s and {Mora Ventura}, M.T.",

year = "1996",

month = jan,

day = "1",

language = "English",

volume = "59",

pages = "167--174",

journal = "Journal of Food Protection",

issn = "0362-028X",

publisher = "International Association for Food Protection",

number = "2",

}

TY - JOUR

T1 - Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus)

AU - Rodriguez Jerez, Jose Juan

AU - López Sabater, E.I.

AU - Hernández Herrero, M.

AU - Roig-Sagués, A.X.

AU - Mora Ventura, M.T.

PY - 1996/1/1

Y1 - 1996/1/1

M3 - Article

VL - 59

SP - 167

EP - 174

JO - Journal of Food Protection

JF - Journal of Food Protection

SN - 0362-028X

IS - 2

ER -