Food and Nutrition Sciences

Vol.3 No.2(2012), Paper ID 17517, 6 pages

DOI:10.4236/fns.2012.32029

 

Influence of Salt Concentration on Histamine Formation in Fermented Tuna Viscera (Dayok)

 

Jesebel R. Besas, Erlinda I. Dizon

 

Department of Fisheries and Marine Science, College of Fisheries and Marine Science, Southern Philippines Agribusiness and Marine and Aquatic School of Technology, Malita, Philippines
Institute of Food Science and Technology, College of Agriculture, University of the Philippine Los Banos, College, Laguna, Philippines.

 

Copyright © 2012 Jesebel R. Besas, Erlinda I. Dizon et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


J. Besas and E. Dizon, "Influence of Salt Concentration on Histamine Formation in Fermented Tuna Viscera (Dayok)," Food and Nutrition Sciences, Vol. 3 No. 2, 2012, pp. 201-206. doi: 10.4236/fns.2012.32029.

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