Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran

Subject Areas :

Nargess Mooraki ¹ (Department of Fisheries Science, Faculty of Marine Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran)
Marjaneh Sedaghati ² (Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran)

Received: 2021-01-20 Accepted : 2021-03-12 Published : 2021-03-01

Keywords:

References:

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