Free histidine was isolated from herring flesh and characterised. Its distribution in the musculature of the fish was measured, and the total content compared with that in the pilchard (Clupea pilchardus). The loss of the amino‐acid which occurs during heat‐processing was studied in relation to free sugars and sugar‐containing compounds. Measurements of the glucose content of fresh Scottish East Coast herring suggested that a maximum occurs in late June, coinciding with maximum oil content.
No takes yet. Share an insight, caveat, or question.
R. B. Hughes (1964) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: