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Histamine content in selected production stages of fish products Cover

Histamine content in selected production stages of fish products

Journal of Veterinary Research
Volume 66 (2022): Issue 4 (December 2022)
By: Anna Madejska,  Marzena Pawul-Gruba and  Jacek Osek  
Open Access
|Nov 2022

Authors

Anna Madejska

anna.madejska@piwet.pulawy.pl

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
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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:
histamine,
fish products,
HPLC-DAD,
food safety
Related subjects:
Life sciences,
Molecular biology,
Microbiology and virology,
Life sciences, other,
Medicine,
Veterinary medicine

© 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.

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