Regional survey of histamine in fish and fish products: Myanmar
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Abstract
The survey was conducted to determine the level of histamine in fish and fish products in Myanmar. The fish species that were examined include the following, Spanish mackerel (Scomberomorus commerson), fresh and canned sardines (Sardinella gibbosa), and dried anchovy (Stolephorus indicus).
Suggested Citation
Winn, U. T. (2008). Regional survey of histamine in fish and fish products: Myanmar. In Technical Compilation of Heavy Metals, Pesticide Residues, Histamine and Drug Residues in Fish and Fish Products in Southeast Asia (pp. 129-133). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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