THE CONTRIBUTION OF HERBS TO THE ACCUMULATION OF HISTAMINE IN "OTLU" CHEESE
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2006.00062.x/fullpdf
Reference29 articles.
1. Identification of histamine-producing bacteria isolated from sardine (Sardina pilchardus) stored in ice and at ambient temperature (25°C)
2. Histamine (?) Toxicity from Fish Products
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