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Influencia del proceso en el nivel de histamina en productos pesqueros.

1995

Yeannes M.I. | Casales M.R.

AGROVOC Keywords
analytical methods anchoa anchois anchovies bonite bonito bonitos caballa fish products fresh products histamina histamine ingestion toxicity mackerel maquereau productos derivados del pescado productos frescos produit frais technique analytique thon tuna
Bibliographic information
Alimentaria
ISSN 0300-5755
Pagination
v.93-98
Other Subjects
Produit a base de poisson; Tecnicas analiticas; Atun; Toxicite par ingestion; Toxicidad por ingestion
Language
Spanish; Castilian
Note
3 tab., 2 fig.; 35 ref. Sumarios (En, Es).
Translated Title
English. [Influence of processing in the histamine level in fish products]. [Spanish]
Type
Journal Article; Journal Part; Summary
Source
Alimentaria (Espana). (May 1995). (no.262) p. 93-98.
2012-11-15
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