The "fishy" odor in cooked fish, which is due to the presence of amines, can be reduced by the addition of lemon juice which contains citric acid. Explain.

Name: The "fishy" odor in cooked fish, which is due to the presence of amines, can be reduced by the addition of lemon juice which contains citric acid. Explain.
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The Answer of The "fishy" odor in cooked fish, which is due to the presence of amines, can be reduced by the addition of lemon juice which contains citric acid. Explain.

The "Fishy" Odor in Cooked Fish, Which Is Due to the Presence