Microbiological Quality and Safety of Skipjack Tuna Loins (Katsuwonus pelamis) Intented for Canning

Publié en ligne: 15 mars 2018

Pages: 33 - 37

Reçu: 09 mai 2017

Accepté: 14 sept. 2017

DOI: https://doi.org/10.1515/macvetrev-2017-0028

Mots clés

tuna loins, canned tuna, histamine

© 2018 Francesco Casalinuovo et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.