Histamine Behavior during the Fermentation Process in the Manufacture of Fish Sauce-Reference-Cited by-同舟云学术

Histamine Behavior during the Fermentation Process in the Manufacture of Fish Sauce

Published:1999-08-19 Issue:9 Volume:47 Page:3596-3600
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sanceda Norlita G.¹,Suzuki Emiko¹,Ohashi Minoru¹,Kurata Tadao¹

Affiliation:

1. Institute of Environmental Science for Human Life, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan, Department of Human Biological Studies, Ochanomizu University, Tokyo 112, Japan, and Kikkoman Company, Noda City, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9812174

Reference33 articles.

1. Scombrotoxic fish poisoning in Britain: features of over 250 suspected incidents from 1976 to 1986

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