The changes in TVN and Histamine of Kilka within the different preservation methods
The purpose of this research was to evaluate the quality of preserved kilka for human consumption. The different preservation methods (CSW and crushed ice) were used and the results were compared with the traditional method. Two main parameters (TVN and Histamine) of collected samples were measured...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2000-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
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| Online Access: | http://isfj.areo.ir/article_115799_en.html |