辐射味与羰基化合物、挥发性含硫化合物及胺等有关，其含量随剂量的加大而增加。
With the increase of dose, volatile carbonyl com-pounds, amines and sulfur compounds increased significantly.
组织胺、总挥发性氮和酸价是鱼粉鲜度的重要参数，可做为鱼粉质量的综合评价指标。
Histamine, volatile basic nitrogen (VBN) and total acid values are recommended to be used in the integrated assessment of fish meal quality as they are important parameters of its freshness.
应用推荐