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Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos)

✍ Scribed by Chiu-Chu Hwang; Chia-Min Lin; Hsien-Feng Kung; Ya-Ling Huang; Deng-Fwu Hwang; Yi-Cheng Su; Yung-Hsiang Tsai

Book ID: 116484719
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 175 KB
Volume: 135
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2012.05.035

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