Histamine content in fermented and cured fish products in Malaysia

Histamine content in fermented and cured fish products in Malaysia

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Bibliographic Details
Main Authors: Azudin, M.N., FAO, Rome (Italy). Fishery Industries Div. eng, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 19-22 Apr 1988 Sess. 7 Bangkok (Thailand), Saari, N. (Universiti Pertanian Malaysia, Serdang (Malaysia). Faculty of Food Science and Biotechnology), Souness, R.A. (ed.)
Format: Texto biblioteca
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Published: Rome (Italy) FAO 1990
Subjects:SALTED FISH, FERMENTED FOODS, HISTAMINE, POISSON SALE, ALIMENT FERMENTE, PESCADO SALADO, ALIMENTOS FERMENTADOS, HISTAMINA,
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