HISTAMINE LEVEL IN IMPORTED SCOMBROID FISHES

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

Assessment of Histamine Residues in Smoked and Salted fish

MICROBIAL QUALITY OF SOME MEAT PRODUCTS

Potential role of certain herbal extracts in reducing toxic histamine and improving the quality of chilled tuna finger

Trials for controlling of biogenic amines in fish products

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

SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS

Comparative Analysis of Histamine Levels of Common Farm Fishes

Public health hazards of some preservatives in meat products