Bacteriological Quality of Tuna Fish (Thunnus thynnus) Destined for Canning: Effect of Tuna Handling on Presence of Histidine Decarboxylase Bacteria and Histamine Level

Author: López-Sabater Emilio I.   Rodríguez-Jerez Jose J.   Roig-Sagués Artur X.   Mora-Ventura M. A. Teresa  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.57, Iss.4, 1994-04, pp. : 318-323

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