Evaluation of Histamine Contents during the Fish Meal Production Process
By: Hicham Mih and Abdellah Lacherai
Authors
Hicham Mih
Ibn Zohr University, Faculty of Sciences, Laboratory of Applied Chemistry and Environment, Agadir, Morocco
Abdellah Lacherai
Ibn Zohr University, Faculty of Sciences, Laboratory of Applied Chemistry and Environment, Agadir, Morocco
Language: English
Page range: 203 - 209
Submitted on: Apr 3, 2020
Accepted on: Sep 3, 2020
Published on: Dec 12, 2020
Published by: University of Zagreb, Faculty of Agriculture
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2020 Hicham Mih, Abdellah Lacherai, published by University of Zagreb, Faculty of Agriculture
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.