Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish

In this research, the occurrence of hygienic quality and histamine in commercial brined and dried milkfish products, and the effects of brine concentrations on the quality of brined and dried milkfish, were studied. Brined and dried milkfish products (<i>n</i> = 20) collected from four r...

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Библиографические подробности
Главные авторы: Chiu-Chu Hwang, Yi-Chen Lee, Chung-Yung Huang, Hsien-Feng Kung, Hung-Hui Cheng, Yung-Hsiang Tsai
Формат: Artigo
Язык:Inglês
Опубликовано: MDPI AG 2020-11-01
Серии:Foods
Предметы:
histamine
dried milkfish
hygienic quality
brine-salting
Online-ссылка:https://www.mdpi.com/2304-8158/9/11/1597
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