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 journalArticleResearchpeer-review

    Original languageEnglish
    Pages (from-to)1-2
    JournalJ. Food Prot.
    Volume0
    Issue number1
    Publication statusPublished - 1 Jan 1995

    Cite this

    López Sabater, E. I., Rodríguez Jérez, J. J., Hernández Herrero, M. M., Roig Sagues, A. X., & Mora Ventura, M. T. (1995). Sensory quality and histamine formation during controlled descomposition of tuna\i (Thunnus thynnus). J. Food Prot., 0(1), 1-2.