Histamine content in selected production stages of fish products
, und
07. Nov. 2022
Über diesen Artikel
Online veröffentlicht: 07. Nov. 2022
Seitenbereich: 599 - 604
Eingereicht: 31. Mai 2022
Akzeptiert: 27. Okt. 2022
DOI: https://doi.org/10.2478/jvetres-2022-0063
Schlüsselwörter
© 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