The effect of cooking ingredients on histamine in fish

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dc.contributor.authorGunaratne, S.
dc.contributor.authorSamarajeewa, U.
dc.contributor.authorFonseka, T.S.G.
dc.contributor.authorRanjani, I.V.
dc.date.accessioned2016-06-20T09:11:44Z
dc.date.available2016-06-20T09:11:44Z
dc.date.issued1997
dc.identifier.citationTropical Agricultural Research, 9:p.69-76
dc.identifier.reportnumberFR 0871, FR 1026T
dc.identifier.researchgrantnumberRG/95/BT/010
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/23249
dc.publisherPostgraduate Institute of Agriculture:Peradeniya
dc.subjectBiotechnology
dc.titleThe effect of cooking ingredients on histamine in fish
dc.typeA

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