Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish
In this research, the occurrence of hygienic quality and histamine in commercial brined and dried milkfish products, and the effects of brine concentrations on the quality of brined and dried milkfish, were studied. Brined and dried milkfish products (<i>n</i> = 20) collected from four r...
| Những tác giả chính: | , , , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
MDPI AG
2020-11-01
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| Loạt: | Foods |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://www.mdpi.com/2304-8158/9/11/1597 |