Microbiology of the food chain — Detection and quantification of histamine in fish and fishery products — HPLC method
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Reference:
ISO 19343:2017
Publication Year:
2017
Domain:
ISO 19343:2017 specifies a high performance liquid chromatography (HPLC) method to analyse histamine in fish and fishery products (fish sauces, fish maturated by enzyme in brine, etc.) intended for human consumption.
48 000 F CFA
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