Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods

Food Control

Volumn 20, Issue 4, 2009, Pages 423-429

  Rauscher Gabernig, Elke ^a   Grossgut, Roland ^a   Bauer, Friedrich ^b   Paulsen, Peter ^b  

^a AUSTRIAN AGENCY FOR HEALTH AND FOOD SAFETY   (Austria)

^b UNIVERSITY OF VETERINARY MEDICINE   (Austria)

Author keywords

Cheese; Fish; Histamine; Risk assessment; Sausage; Tolerance levels

Indexed keywords

EID: 55049118688     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.07.011     Document Type: Article

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