Removal of Histamine from Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish
Research background. One of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. T. and domestic sales. Experimental approach. The bacteria that grow in the hist...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
University of Zagreb Faculty of Food Technology and Biotechnology
2023-01-01
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| Serie: | Food Technology and Biotechnology |
| Soggetti: | |
| Accesso online: | https://hrcak.srce.hr/file/447112 |
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