Concentration of carbon monoxide in commercial fish flesh and in fish flesh exposed to carbon monoxide gas for color fixing

Journal of the Food Hygienic Society of Japan

Volumn 37, Issue 2, 1996, Pages 83-90

  Ishiwata, Hajimu ^a   Takeda, Yuiko ^a   Kawasaki, Yoko ^a   Yoshida, Ryo ^b   Sugita, Takiko ^a   Sakamoto, Shiho ^a   Yamada, Takashi ^a  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

^b NIHON UNIVERSITY   (Japan)

Author keywords

carbon monoxide; color fixation of hemoglobin; determination; fish meat; gas chromatography; methanizer

Indexed keywords

CARBON MONOXIDE; FOOD DYE;

ANIMAL TISSUE; ARTICLE; CONCENTRATION RESPONSE; DRUG TISSUE LEVEL; EXPOSURE; FISH; FISHING; GAS CHROMATOGRAPHY; NONHUMAN; TILAPIA;

ANIMALIA; OREOCHROMIS MOSSAMBICUS; TILAPIA;

EID: 0029975342     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.37.83     Document Type: Article

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