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| Field | Value |
| Title | Chemical quality evaluation of seafood |
| Names |
Mathew, P.T.
|
| Date Issued | 2003 (iso8601) |
| Abstract | Chemical assessment of quality of fish by determining various compounds formed in the fish muscle during spoilage has been discussed in the chapter. |
| Genre | Book chapter |
| Topic | total volatile bases |
| Identifier | In "Product development and seafood safety". Manual for the Winter School on "Product Development and Seafood Safety, 11 Nov-10 Dec 2003 ed. by Joseph, J. et al, 321-325 |