| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393340 | Food Control | 2012 | 4 Pages |
Abstract
⺠Chemical and microbial properties of Iranian fish sauce, mahyaveh was studied. ⺠Histamine was found as the main biogenic amine, followed by spermidine. ⺠High levels of histamine were considered as the major problem of this product. ⺠Excessive intake of this product on a regular basis is not recommended.
Keywords
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Mehdi Zarei, Hossein Najafzadeh, Mohammad Hadi Eskandari, Marzieh Pashmforoush, Ala Enayati, Dariush Gharibi, Ali Fazlara,