A. O. A. C., Official Methods of Analysis (l4th edn). Association of Official Analytical Chemist, Ariington, USA,
FAO/DANIDA, El pescado fresco: su calidad y cambios de calidad,
FARBER J., DODOS K., Principles of modified-atmosphere and sous vide product packaging., A technopnic Publishing Company Inc,
HEBARD, D. E., Flick G. J. , Martin R. E., Occurrence and significance of trimethylamine oxide and its derivates in fish and shellfish. Chemistry and biochemistry of marine food products, Avi Publishing Co. Conneticut,
GOULD, New methods of preservation P., Blackie Academic and Professional,
Jae W. Park, Surimi and surimi sea food, 2nd edition,
Bibliografía Complementaria
BEATTY S. A.; N. E. GIBBONS, The measurement of spoilage of fish, J. Fish Res. Bd. Can 3 (1): 79-9 1.,
BEATTY S.A.., Studies of fish spoilage. I The trimetylamine oxide content of the muscle of fish of Nova Scotia., J. Fish Res. Bd. Can. 4 63-68,
CASTELL, C. H.; B. SMITH Y N. NEAL., Production of dimethylamine in muscle of several species of gadoid fish during frozen storage, especially in relation to presence of dark muscle, J. Res. Bd Can., 28 (1): 1-5,
CASTELL, C. H.; SMITH B. Y DYER, W. J., Simultaneous measurements of trimethylamine and diniethyiarnine in fish, and their use for estimating quality of frozen storage gadoid fish., Fish Res. Bc/. Can., 31: 383-389,
COLLINS y. K., Studies of fish spoilage. VIII: Volatile acid of cod muscle pressjuice, J. Fish. Res. Bd. Can,, 5 (3): 197-202,
DYER W. J., Ainines ín fish muscle. 1 .Colorimetric determiriation of trimethylainine as the picrate salt., 1 Fish res. Bd. Can., 6 (5): 351,
DYER W. J., Amines in fish Muscle. VI. Trimethyiamine Oxide Content of Fish and Marine Invertebrates, J. Fish. Res Rd. Can., 8 (5).,
GIILL, T. A.; THOMPSON, J. W., Rapid, automated analysis of amines in seafood by ion-moderated position l-IPLC., 1. Food Sci., 49: 603-606.,
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A. O. A. C., Official Methods of Analysis (l4th edn). Association of Official Analytical Chemist, Ariington, USA,