Bacteria forming histamine and shelf life of sardine (Sardina Pilchardus) at different temperatures and storage time with emphasis on histopathological changes in skeletal muscula - Egyptian Knowledge Bank

261575

Bacteria forming histamine and shelf life of sardine (Sardina Pilchardus) at different temperatures and storage time with emphasis on histopathological changes in skeletal muscula

Article

Last updated: 01 Jan 2025

Overview Similar Items

Article

Histamine Producing Bacteria in Fish

Article

HISTAMINE CONTENT IN TWO TYPES OF FRESH WATER FISH UNDER DIFFERENT STORAGE CONDITIONS

Article

Gamma-irradiation induced effects on histamine-forming bacteria isolated from the chilled mackerel fish

Article

RELATION BETWEEN BACTERIAL LOAD AND HISTAMINE LEVEL IN FISH AND THEIR PUBLIC HEALTH SIGNIFICANCE

Article

Determination of histamine level in frozen fish in relation to bacterial contamination

Article

Monitoring the Bacteriological Contamination and Histamine Formation in Canned Tuna

Article

EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE

Article

Histamine as a quality parameter in marine fish

Article

Histamine as biogenic amine residue in imported frozen fish

Article

Experimental studies for controlling histamine produced by some bacteria in tuna fish using some essential oils