Effect of storage time on histamine content in fish

The study was carried out to determine the effect of sforage time on histamine content in fish.<p> Mackerel, bonito and anchovy fish were usedin this study. Fish samples were stored at 4°C during 3 days. The concentrations of histamine in fish were determined by spectrofluorometer during 3 day...

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Bibliographic Details
Main Authors: O. Cenap Tekinşen, Suzan Yalçın, Mustafa Nizamlıoğlu
Format: Article
Language:English
Published: Selcuk University Press
Series:Eurasian Journal of Veterinary Sciences
Online Access:http://eurasianjvetsci.org/pdf.php3?id=795
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