Histamine levels in commercially important fresh and processed fish of Oman with reference to international standards-Reference-Cited by-同舟云学术

Histamine levels in commercially important fresh and processed fish of Oman with reference to international standards

Published:2013-10 Issue:4 Volume:140 Page:777-783
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yesudhason Poulose,Al-Zidjali Mehdia,Al-Zidjali Alia,Al-Busaidi Moza,Al-Waili Aaliah,Al-Mazrooei Nashwa,Al-Habsi Saoud

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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4. Commission Regulation 2073/2005/EC of 15th November, 2005 (2005). Official Journal L 338/1, 22/12/2005.

5. Food microbiology: Fundamentals and frontiers;Doyle,1997

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