DETERMINATION OF HISTAMINE IN FISH BALLS DURING STORAGE
The study was conducted to determine the histamine content in fishball, made from red tilapia fish ( Oreochromis niloticus) as a main ingredient, and the freshness of fish ball during storage.
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| Main Author: | |
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| Format: | Thesis Book |
| Published: |
Shah Alam, Selangor
Universiti Teknologi MARA
2005
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| Online Access: | Click Here to View Status and Holdings. |
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| 100 | 0 | # | |a Rosnani Mohd Akasah |e author |
| 245 | 1 | 0 | |a DETERMINATION OF HISTAMINE IN FISH BALLS DURING STORAGE |c ROSNANI MOHD AKASAH |
| 264 | # | 1 | |a Shah Alam, Selangor |b Universiti Teknologi MARA |c 2005 |
| 300 | # | # | |a xi, 83 pages |b illustrations |c 30 cm |
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| 502 | # | # | |a Student report (BSc.)-Universiti Teknologi MARA. Faculty of Applied Science, 2005 |
| 504 | # | # | |a Include bibliographical references |
| 520 | # | # | |a The study was conducted to determine the histamine content in fishball, made from red tilapia fish ( Oreochromis niloticus) as a main ingredient, and the freshness of fish ball during storage. |
| 650 | # | 0 | |a Cooking (fish) |
| 710 | 2 | # | |a Faculty Of Applied Sciences |e issuing body |
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Fish