Histamine content in surimi stored at different temperatures / Azra Abdul Halim.
High Performance Liquid Chromatography was used to determine the amount of histamine in surimi. Surimi was processed using two different types of fish, which are Threadfin Bream and Long Tail Tuna. The surimi was analyzed on day 1, day 3, day 5, day 7 and day 9. All the samples were stored in differ...
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| Format: | Thesis |
| Language: | English |
| Published: |
2004
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| Online Access: | https://ir.uitm.edu.my/id/eprint/52979/1/52979.pdf https://ir.uitm.edu.my/id/eprint/52979/ |
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