View of AMINO ACID PROFILE AND EFFECT OF BAKING AND FROZEN STORAGE ON THE FORMATION OF BIOGENIC AMINES IN THE MEAT OF COMMON CARP (CYPRINUS CARPIO)

Return to Article Details AMINO ACID PROFILE AND EFFECT OF BAKING AND FROZEN STORAGE ON THE FORMATION OF BIOGENIC AMINES IN THE MEAT OF COMMON CARP (CYPRINUS CARPIO) Download Download PDF