Effect of salt concentrations and drying methods on the...

Food Chemistry 2012 Vol. 135; Iss. 2

Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos)

Chiu-Chu Hwang, Chia-Min Lin, Hsien-Feng Kung, Ya-Ling Huang, Deng-Fwu Hwang, Yi-Cheng Su, Yung-Hsiang Tsai
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Volume:
135
Year:
2012
Language:
english
DOI:
10.1016/j.foodchem.2012.05.035
File:
PDF, 175 KB
english, 2012
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