Changes in free amino acids content in albacore (Thunnus alalunga) muscle during thermal processing. | Z Lebensm Unters Forsch;187(5): 432-5, 1988 Nov. | MEDLINE

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Changes in free amino acids content in albacore (Thunnus alalunga) muscle during thermal processing.

Perez-Martin, R I; Franco, J M; Aubourg, S; Gallardo, J M.

Affiliation

Perez-Martin RI; Instituto de Investigaciones Marinas del C.S.I.C., Vigo, Spain.

Z Lebensm Unters Forsch ; 187(5): 432-5, 1988 Nov.

Article in En | MEDLINE | ID: mdl-3206942

Subject(s)

Amino Acids/analysis; Fishes; Food Handling; Food Preservation; Muscles/analysis; Tuna; Animals; Chromatography, High Pressure Liquid; Hot Temperature

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Collection: 01-internacional Database: MEDLINE Main subject: Tuna / Fishes / Food Handling / Food Preservation / Amino Acids / Muscles Limits: Animals Language: En Journal: Z Lebensm Unters Forsch Year: 1988 Document type: Article Affiliation country: Spain

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Collection: 01-internacional Database: MEDLINE Main subject: Tuna / Fishes / Food Handling / Food Preservation / Amino Acids / Muscles Limits: Animals Language: En Journal: Z Lebensm Unters Forsch Year: 1988 Document type: Article Affiliation country: Spain