Biological quality of fermented fish offal and chicken by-products
The biological quality of fermented animal by-products prepared from fish and chicken offal was evaluated. A quality index (QI) based on analyses of a few important free amino acids and their corresponding biogenic amines was given. A group separation method based on ion exchange chromatography was...
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1995-01-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72609 |