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Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic Gray Shrimp ( Crangon crangon ): volatile bases in MAP fishery products

by Noseda, B., Dewulf, J., Goethals, J., Ragaert, P., Van Bree, I., Pauwels, D., Van Langenhove, H., Devlieghere, F.
Published in Journal of Agricultural and Food Chemistry (2010)