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Results: 3
DYE REDUCTION TEST TO ASSESS THE BACTERIOLOGICAL QUALITY OF FISH STORED IN ICE
Authors: JEYASEKARAN G SHAKILA RJ
Citation: G. Jeyasekaran et Rj. Shakila, DYE REDUCTION TEST TO ASSESS THE BACTERIOLOGICAL QUALITY OF FISH STORED IN ICE, Journal of Food Science and Technology, 34(3), 1997, pp. 267-269
INHIBITORY EFFECT OF SPICES ON IN-VITRO HISTAMINE PRODUCTION AND HISTIDINE-DECARBOXYLASE ACTIVITY OF MORGANELLA-MORGANII AND ON THE BIOGENIC-AMINE FORMATION IN MACKEREL STORED AT 30-DEGREES-C
Authors: SHAKILA RJ VASUNDHARA TS RAO DV
Citation: Rj. Shakila et al., INHIBITORY EFFECT OF SPICES ON IN-VITRO HISTAMINE PRODUCTION AND HISTIDINE-DECARBOXYLASE ACTIVITY OF MORGANELLA-MORGANII AND ON THE BIOGENIC-AMINE FORMATION IN MACKEREL STORED AT 30-DEGREES-C, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(1), 1996, pp. 71-76
RAPID QUALITY ASSESSMENT OF SHRIMPS DURING STORAGE BY MONITORING AMINES
Authors: SHAKILA RJ VASUNDHARA TS RAO DV
Citation: Rj. Shakila et al., RAPID QUALITY ASSESSMENT OF SHRIMPS DURING STORAGE BY MONITORING AMINES, Journal of Food Science and Technology, 32(4), 1995, pp. 310-314
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