Histamine content in selected production stages of fish products
By: Anna Madejska, Marzena Pawul-Gruba and Jacek Osek
Authors
Anna Madejska
Department of Hygiene of Food of Animal Origin National Veterinary Research Institute, Puławy, Poland
Marzena Pawul-Gruba
Department of Hygiene of Food of Animal Origin National Veterinary Research Institute, Puławy, Poland
Jacek Osek
Department of Hygiene of Food of Animal Origin National Veterinary Research Institute, Puławy, Poland
DOI: https://doi.org/10.2478/jvetres-2022-0063 | Journal eISSN: 2450-8608
Language: English
Page range: 599 - 604
Submitted on: May 31, 2022
Accepted on: Oct 27, 2022
Published on: Nov 7, 2022
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
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© 2022 Anna Madejska, Marzena Pawul-Gruba, Jacek Osek, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.