TRIALS TO ESTIMATE AND CONTROL THE RESIDUAL LEVELS OF HETEROCYCLIC AROMATIC AMINES IN MEAT PRODUCTS

Assessment of Histamine Residues in Smoked and Salted fish

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

Mycotoxin residues in some fish products.

Control of some heavy metals contaminating fish products

Biogenic Amines in Seafood

Chemical residues in ready to eat fish products

Demonstration of histamine in Nile fish

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

SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS