Formaldehyde content and quality characteristics of selected fish and seafood from wet markets

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Formaldehyde content and quality characteristics of selected fish and seafood from wet markets

Formaldehyde was used by fishermen and fish vendors to preserve the freshness and quality of fish and seafood. The study was undertaken to determine the formaldehyde content and quality characteristics of fish and seafood from wet markets. Formaldehyde content was in the range of 0.38 to 15.75 μg g-...

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Bibliographic Details
Main Authors:	Nordin, Noordiana, Abu Bakar, Fatimah, Che Baharom, Farhana Yasmeen
Format:	Article
Language:	English English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24126/ http://psasir.upm.edu.my/id/eprint/24126/1/24126.pdf

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