OCCURANCE OF HISTAMINE IN FISH PRODUCTS ON MARKET
Histamine fish poisoning is quite common and occur in consequence of microbial decarboxylase whose activity begin early in the post-mortem but are triggered in consequence of abuse in the shelf life of fish products. In this study forty-eight samples of tuna, mackerel, anchovies, sardines, fresh or...
שמור ב:
| Principais autores: | , , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
PAGEPress Publications
2012-08-01
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| סדרה: | Italian Journal of Food Safety |
| נושאים: | |
| גישה מקוונת: | http://www.pagepressjournals.org/index.php/ijfs/article/view/788 |
| תגים: |
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