Histamine formation and bacteriological quality in skipjack tuna (katsuwonus pelamis): Effect of defrosting temperature

journal contribution

posted on 2024-08-23, 00:15 authored by S Tahmouzi, Mehran GhasemlouMehran Ghasemlou, FS Aliabadi, F Shahraz, H Hosseini, R Khaksar

Histamine formation and bacteriological quality in skipjack tuna (katsuwonus pelamis): Effect of defrosting temperature

History

Journal

Journal of Food Processing and Preservation

Volume

37

Pagination

306-313

ISSN

0145-8892

eISSN

1745-4549

Language

English

Publication classification

C1.1 Refereed article in a scholarly journal

Issue

4

Publisher

WILEY

Publication URL

http://dx.doi.org/10.1111/j.1745-4549.2011.00650.x

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Categories

Keywords

Science & Technology Life Sciences & Biomedicine Food Science & Technology BIOGENIC-AMINE FORMATION STORAGE-TEMPERATURE FISH MUSCLE FOOD

Licence

All Rights Reserved

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