1. Cadaverine level and pH: indicator of spoilage in the flesh of fish (carp, mackerel and jaw) storage at different temperatures. Issue 5 (2021) Authors: Moumouny, TRAORE; Fulgence, KOFFI Yao; Khemesse, KITAL; Oyelakim, OLADELE; Camara, KOUSSEMON Marina; Alphonse, TINE Journal: International journal of applied microbiology and biotechnology research Issue: Volume 9:Issue 5(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗