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Changes in Bacterial Counts and Biogenic Amines during the Ripening of Salted Anchovy (Engraulis encrasicholus)

by Souheil Ben Mohamed, Rogério Mendes, Rihab Ben Slama, Patricia Oliveira, Helena Alves Silva and Amina Bakhrouf

Journal of Food and Nutrition Research. 2016, 4(5), 318-326. DOI: 10.12691/jfnr-4-5-8
Pub. Date: June 21, 2016Views: 19789 Downloads: 18310Like: 6

anchovy ripening bacterial flora biogenic amines histamine

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