DETERMINATION OF HISTAMINE IN CANNED FISH PRODUCTS USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) AND ENZYME LINKED IMMUNOSORBENT ASSAY (ELISA) METHOD
Background: Fish poisoning due to the release of histamine generally come from families scombroidae fish such as tuna (Thunnus spp) and mackerel (Scomber spp), so called Scombrotoxin Fish Poisoning (SFP). In addition, families of non-scombroidae such as sardine (Sardinella spp), salmon (Arripis t...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | Theses |
| اللغة: | Indonesia |
| الوصول للمادة أونلاين: | https://digilib.itb.ac.id/gdl/view/45935 |
| الوسوم: |
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