Sensory quality and histamine formation during controlled descomposition of tuna\i (Thunnus thynnus)

E.I. López Sabater; J.J. Rodríguez Jérez; M.M. Hernández Herrero; A.X. Roig Sagues; M.T. Mora Ventura

Sensory quality and histamine formation during controlled descomposition of tuna\i (Thunnus thynnus)

E.I. López Sabater, J.J. Rodríguez Jérez, M.M. Hernández Herrero, A.X. Roig Sagues, M.T. Mora Ventura

Research output: Contribution to journal › Article › Research › peer-review

Original language	English
Pages (from-to)	1-2
Journal	J. Food Prot.
Volume	0
Issue number	1
Publication status	Published - 1 Jan 1995

Cite this

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

author = "{L{\'o}pez Sabater}, E.I. and {Rodr{\'i}guez J{\'e}rez}, J.J. and {Hern{\'a}ndez Herrero}, M.M. and {Roig Sagues}, A.X. and {Mora Ventura}, M.T.",

year = "1995",

month = jan,

day = "1",

language = "English",

volume = "0",

pages = "1--2",

journal = "Journal of Food Protection",

issn = "0362-028X",

publisher = "International Association for Food Protection",

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TY - JOUR

T1 - Sensory quality and histamine formation during controlled descomposition of tuna\i (Thunnus thynnus)

AU - López Sabater, E.I.

AU - Rodríguez Jérez, J.J.

AU - Hernández Herrero, M.M.

AU - Roig Sagues, A.X.

AU - Mora Ventura, M.T.

PY - 1995/1/1

Y1 - 1995/1/1

M3 - Article

SN - 0362-028X

VL - 0

SP - 1

EP - 2

JO - Journal of Food Protection

JF - Journal of Food Protection

IS - 1

ER -