Open Access

Histamine content in selected production stages of fish products

Anna Madejska

Anna Madejska

Department of Hygiene of Food of Animal Origin National Veterinary Research InstitutePuławy, Poland
Search for this author on
Sciendo|Google Scholar
Madejska, Anna
, 
Marzena Pawul-Gruba

Marzena Pawul-Gruba

Department of Hygiene of Food of Animal Origin National Veterinary Research InstitutePuławy, Poland
Search for this author on
Sciendo|Google Scholar
Pawul-Gruba, Marzena
 and 
Jacek Osek

Jacek Osek

Department of Hygiene of Food of Animal Origin National Veterinary Research InstitutePuławy, Poland
Search for this author on
Sciendo|Google Scholar
Osek, Jacek
  
Nov 07, 2022
Histamine content in selected production stages of fish products's Cover Image
About this article
Previous Article
Next Article
Cite
Download Cover
Published Online: Nov 07, 2022
Page range: 599 - 604
Received: May 31, 2022
Accepted: Oct 27, 2022
DOI: https://doi.org/10.2478/jvetres-2022-0063
Keywords
© 2022 A. Madejska et al. published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Madejska, Anna
Department of Hygiene of Food of Animal Origin National Veterinary Research InstitutePuławy, Poland
Pawul-Gruba, Marzena
Department of Hygiene of Food of Animal Origin National Veterinary Research InstitutePuławy, Poland
Osek, Jacek
Department of Hygiene of Food of Animal Origin National Veterinary Research InstitutePuławy, Poland
Language:
English
Publication timeframe:
4 times per year
Journal Subjects:
Life Sciences, Molecular Biology, Microbiology and Virology, Life Sciences, other, Medicine, Veterinary Medicine
Journal RSS Feed