Safety of Fermented Fish Products

Author:

Waisundara Viduranga,Jayawardena Nilakshi,Watawana Mindani

Publisher

Elsevier

Reference49 articles.

1. Topical aspects of fermented foods;Adams;Trends in Food Science & Technology,1990

2. Scombroid (histamine) fish poisoning. Committee on evaluation of the safety of fishery products;Ahmed,1991

3. Ahmed, S. (2009). The economics of fish production and marketing in the White Nile state – Sudan. M.Sc. thesis. Faculty of Agriculture. University of Khartoum. Sudan.

4. Fish and fish products. 2001. Standards D1 and D2, AFSC,2001

5. The problem of choice and safer methods of reducing post-harvest losses in Lake Chad processed fish;Azeza,1986

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