Aquatic products are nutritionally valuable but highly perishable, with quality loss driven by microbial spoilage, biochemical changes, including total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and histamine, and physicochemical deterioration, including lipid oxidation, gas production and texture loss. Conv...
Maria Ali, Abdul Waheed Ghanghro, Bheem Raj Serani et al.· Journal of Food and Drug Ana...· 0 citations
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