Rapid Methods for Histamine Detection in Fishery Products

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15 صفحه اول

Histamine poisoning and control measures in fish and fishery products

Histamine poisoning is one of the most common form of intoxication caused by the ingestion of fish and fishery products. Cooking, canning, or freezing cannot reduce the levels of histamine because this compound is heat stable. All humans are susceptible to histamine and its effects can be described as intolerance or intoxication depending on the severity of the symptoms. The amount of histamine...

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Estimate of Armington substitution elasticity for fishery products in Iran

Abstract Nowadays, fishery and aquaculture products form an important fraction of the protein requirement and food of many people on the earth. The hike in prices of these essential products seems necessary owing to the increase in demand and consumption of these products in the country. The price transmission from the international market to the domestic market of tunas was  investigated in t...

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Estimate of Armington substitution elasticity for fishery products in Iran

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ژورنال

عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences

سال: 2019

ISSN: 2319-7692,2319-7706

DOI: 10.20546/ijcmas.2019.803.242