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September 1, 2003Journal of Food Science

Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp

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Authors

RBRonald BennerCenter for Food Safety and Applied NutritionWSWalter F StaruszkiewiczUnited States Food and Drug AdministrationPRPatricia L. RogersRogers (United States)

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Benner et al. (2003) studied this question.

synapsesocial.com/papers/6aaf32c38fea992f193988d7https://doi.org/10.1111/j.1365-2621.2003.tb05743.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effects of Temperature on the Decomposition of Pacific Coast Shrimp ( Pandalus jordani )1982 · 41 citations
  2. 2Shelf Life of Shrimp (Penaeus merguiensis) Stored at Different Temperatures1990 · 141 citations
  3. 3Classical and Modern Regression With Applications.1988 · 3,709 citations