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HISTAMINE FORMATION AND BACTERIOLOGICAL QUALITY IN SKIPJACK TUNA (KATSUWONUS PELAMIS): EFFECT OF DEFROSTING TEMPERATURE
Authors:SAEED TAHMOUZI  MEHRAN GHASEMLOU  FARIBORZ SHOJAEE ALIABADI  FARZANEH SHAHRAZ  HEDAYAT HOSSEINI  RAMIN KHAKSAR
Affiliation:1. Department of Food Science and Technology, Ramin Agricultural and Natural Resources, Mollasani, Ahvaz, Iran;2. Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran;3. Faroogh Life Sciences Research Laboratory No. 96.2, Tehran, Iran;4. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 19395‐4741, Iran
Abstract:
Keywords:
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