Histamine levels in commercially important fresh and processed fish of Oman with reference to international standards

Food Chemistry

Volumn 140, Issue 4, 2013, Pages 777-783

  Yesudhason, Poulose ^a   Al Zidjali, Mehdia ^a   Al Zidjali, Alia ^a   Al Busaidi, Moza ^a   Al Waili, Aaliah ^a   Al Mazrooei, Nashwa ^a   Al Habsi, Saoud ^a  

^a Ministry of Agriculture and Fisheries Oman   (Oman)

Author keywords

Fish; Histamine; Scomberotoxin; Seafood; Storage temperature

Indexed keywords

COMMERCIALISATION; FLUORESCENCE DETECTOR; HISTAMINE; INTERNATIONAL STANDARDS; RISK TO CONSUMERS; SCOMBEROTOXIN; SEAFOOD; STORAGE TEMPERATURES;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

FISH;

HISTAMINE;

ANCHOVY; CANNED FOOD; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONFERENCE PAPER; DRIED FOOD; FISH MEAT; FLUORESCENCE; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FRESH FISH; FROZEN FISH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MONITORING; NONHUMAN; OMAN; QUALITY CONTROL; STANDARD;

ANIMALS; FISH PRODUCTS; FISHES; FOOD PRESERVATION; HISTAMINE; OMAN; SEAFOOD;

ENGRAULIDAE;

EID: 84878011881     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.030     Document Type: Conference Paper

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