Improving the quality control of fish and fish products
We examined veterinary-sanitary tests of fish and fish products by organoleptic, chemical, bacteriological and histological methods of product freshness. The histamine increased in safety process in comparative to un normal technology of safety and fish processing.
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Peoples’ Friendship University of Russia (RUDN University)
2014-12-01
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| coleção: | RUDN Journal of Agronomy and Animal Industries |
| Assuntos: | |
| Acesso em linha: | http://journals.rudn.ru/agronomy/article/view/1404 |
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