CHANGES IN CHEMICAL COMPOSITION AND BACTERIAL COUNT OF CANNED TUNA FISH IN DIFFERENT PACKING SOLUTIONS AND OILS DURING STORAGE

Biogenic amines residues in canned fish

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

Histamine Producing Bacteria in Fish

BACTERIOLOGICAL STUDY ON SOME CANNED FISH IN BOHAIRA PROVINCE

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

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

Attempts for controlling of histamine by using bacillus polymyxa in salted fishes

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

Studies on contamination and quality of fresh fish meats during storage