Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

Faculty Agriculture Year: 2009
Type of Publication: ZU Hosted Pages: 635–638
Authors:
Mohammed Abdul Hameed Mohammed Hasssan
Journal: Food Chemistry Elsevier Volume:
Keywords : Changes , free amino acids , biogenic amines    
Abstract:
The aim of this study was to investigate changes in the formation of amino acids and biogenic amines in Egyptian salted-fermented fish (Feseekh) during ripening (20 days) and storage (40–60 days). The total concentration of free amino acids
    
     
 
       

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