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Journal of Aquatic Food Product Technology Volume 13, 2004 - Issue 1
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PEER REVIEWED PAPERS

Biogenic Amines in Iced and Temperature-Abused Tropical Fish

A Comparative Study with Temperate Atlantic Mackerel

Michael N. I. Lokuruka PhD Department of Dairy and Food Technology, Egerton University, Njoro, Kenya
&
Joe M. Regenstein PhD Department of Food Science, Cornell University, Ithaca, NY, USA
Pages 87-99 | Published online: 11 Oct 2008

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Read on this site (2)

MichaelN.I. Lokuruka & JoeM. Regenstein. (2007) Handling and Storage of Atlantic Mackerel (Scomber scombrus) on Biogenic Amine Production. Journal of Aquatic Food Product Technology 15:4, pages 17-33.
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MichaelN. I. Lokuruka & JoeM. Regenstein. (2005) Icing Practices' Impact on Scombrotoxin Formation in Atlantic Mackerel. Journal of Aquatic Food Product Technology 14:4, pages 23-36.
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Articles from other publishers (1)

S. Onyango, H. Palmadottir, T. Tómason, V.T. Marteinsson, P.M.K. Njage & E. Reynisson. (2016) Influence of Thawing Methods and Storage Temperatures on Bacterial Diversity, Growth Kinetics, and Biogenic Amine Development in Atlantic Mackerel. Journal of Food Protection 79:11, pages 1929-1937.
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