Authors:
JAYATHILAKAN K
VASUNDHARA TS
KUMUDAVALLY KV
Citation: K. Jayathilakan et al., EFFECT OF SPICES AND MAILLARD REACTION-PRODUCTS ON RANCIDITY DEVELOPMENT IN PRECOOKED REFRIGERATED MEAT, Journal of Food Science and Technology, 34(2), 1997, pp. 128-131
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
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