Assessment of Histamine Residues in Smoked and Salted fish

Comparative Analysis of Histamine Levels of Common Farm Fishes

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

Demonstration of histamine in Nile fish

Assessment of Histamine and Putrescine Residues in Fish and Shell Fish

Bacterial hazards of ready to eat fish products.

Trials for controlling of biogenic amines in fish products

Chemical residues in ready to eat fish products

Chemical evaluation of imported fish

Prevalence of Sulfite-reducing clostridia in some salted marketed fish products