| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6394170 | Food Control | 2012 | 6 Pages |
Abstract
⺠Cod, escolar and salted escolar roe products showed satisfactory bacterial quality. ⺠Histamine content in all samples was below 5.0 mg/100 g USFDA guideline. ⺠Nine histamine-forming isolates were weak histamine-formers. ⺠31.6% of cod steaks were identified as oilfish and Greenland halibut.
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Authors
Chiu-Chu Hwang, Chia-Min Lin, Chun-Yung Huang, Ya-Ling Huang, Fang-Chin Kang, Deng-Fwu Hwang, Yung-Hsiang Tsai,