Chemical and microbial properties of mahyaveh, a traditional Iranian fish sauce

Food Control

Volumn 23, Issue 2, 2012, Pages 511-514

  Zarei, Mehdi ^a   Najafzadeh, Hossein ^a   Eskandari, Mohammad Hadi ^b   Pashmforoush, Marzieh ^a   Enayati, Ala ^a   Gharibi, Dariush ^a   Fazlara, Ali ^a  

^a SHAHID CHAMRAN UNIVERSITY OF AHVAZ   (Iran)

^b SHIRAZ UNIVERSITY   (Iran)

Author keywords

Biogenic amines; Fish sauce; Histamine; Mahyaveh

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

EID: 80053132046     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.08.023     Document Type: Article

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