Precooking as a Control for Histamine Formation during the...

Journal of Food Protection 2018 / 03 Vol. 81; Iss. 3

Precooking as a Control for Histamine Formation during the Processing of Tuna: An Industrial Process Validation

Adams, Farzana, Nolte, Fred, Colton, James, De Beer, John, Weddig, Lisa
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Volume:
81
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X.JFP-17-276
Date:
March, 2018
File:
PDF, 456 KB
english, 2018
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