Effect of processing on histamine levels in mackerel
Histamine, which is produced by bacterial decarboxylation of histidine in pelagic fish, is implicated in scombrotoxin poisoning. This investigation was carried out to determine the effect of processing on histamine levels in the flesh of mackerel (Scomber scombrus). Two methods of determining histam...
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| Format: | Default Thesis |
| Published: |
1984
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| Online Access: | https://hdl.handle.net/2134/14114 |
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