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 (n = 20) collected from four retail stores in Tai...

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Detalles Bibliográficos
Autores principales: Hwang, Chiu-Chu, Lee, Yi-Chen, Huang, Chung-Yung, Kung, Hsien-Feng, Cheng, Hung-Hui, Tsai, Yung-Hsiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693386/
https://www.ncbi.nlm.nih.gov/pubmed/33153129
http://dx.doi.org/10.3390/foods9111597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693386/
https://www.ncbi.nlm.nih.gov/pubmed/33153129
http://dx.doi.org/10.3390/foods9111597

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