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Saudi Journal of Biological Sciences, ISSN 1319-562X, 01/2019, Volume 26, Issue 1, pp. 137 - 140
The Hout-Kasef is traditional salted fermented fish product of natural fermentation of salted mullet fish of coastal area of Jazan region of Saudi Arabia... 
Salted-fermented fish | Halophilic bacteria | Microbial quality | TVB-N | Hout-Kasef | BIOLOGY | CASSAVA FISH | LANHOUIN | 2-THIOBARBITURIC ACID METHOD | Physiological aspects | Fish as food | Chemical properties | Fermented foods
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 10/2016, Volume 51, Issue 10, pp. 2185 - 2192
Journal Article
The Journal of nutrition, ISSN 1541-6100, 2019, Volume 149, Issue 9, pp. 1596 - 1605
Background: Chinese-style salted fish intake in early life is considered an established risk factor for nasopharyngeal carcinoma (NPC... 
nasopharyngeal carcinoma | GUANGXI | salted fish | SINGAPORE | odds ratio | INDUCTION | TUNISIA | NUTRITION & DIETETICS | DIET | case-control study | preserved food | VOLATILE NITROSAMINE LEVELS | VEGETABLES | AREAS | CONSUMPTION | N-NITROSAMINES
Journal Article
Journal Article
Journal of Food and Drug Analysis, ISSN 1021-9498, 12/2015, Volume 23, Issue 4, pp. 836 - 844
.... Histamine is degraded by the oxidative deamination activity of certain microorganisms. In this study, eight histamine-degrading bacteria isolated from salted fish products were identified as Rummeliibacillus stabekisii (1 isolate... 
salted fish product | histamine-degrading bacteria | histamine | Bacillus polymyxa | histamine dehydrogenase | STAPHYLOCOCCUS-XYLOSUS | RHIZOBIUM SP | BACTERIA | FOOD SCIENCE & TECHNOLOGY | DEHYDROGENASE | GAMMA-IRRADIATION | OXIDASE | AEROGENES | PURIFICATION | SAUCE | PHARMACOLOGY & PHARMACY | BIOGENIC-AMINE FORMATION | Biodegradation | Enzymes | Dehydrogenases | Incubation | Ribosomal DNA | Amino acids | Food products | Sodium chloride | Fermentation | pH effects | Degradation | Histamine | Microorganisms | Deamination | Food poisoning | pH | Bacteria | Fish | Poisoning
Journal Article
Food Science and Biotechnology, ISSN 1226-7708, 10/2017, Volume 26, Issue 5, pp. 1447 - 1455
.... The inhibitory effects on N-nitrosodimethylamine (NDMA) formation by decrease of salted-fermented fish products (Jeot-gal... 
Chemistry | Food Science | Kimchi | Nutrition | Salted-fermented fish products | Nitrite | Condiment | N -nitrosodimethylamine | N-nitrosodimethylamine | NITRIC-OXIDE PRODUCTION | NITRATE | FOOD SCIENCE & TECHNOLOGY | HUMANS | KALE | NITROSAMINE FORMATION | Fish as food | 식품과학
Journal Article
The Egyptian Journal of Aquatic Research, ISSN 1687-4285, 09/2019, Volume 45, Issue 3, pp. 259 - 264
The objective of the study was to examine the substitution effect of fish meal by salted trash fish meal in the diet on the growth performance and carcass quality of river catfish Hemibagrus nemurus. Four diets (34% protein and 3.25 kcal... 
Carcass quality | Salted trash fish | Growth performance | Fish meal | Feed utilization | Nutritional aspects | Fish-meal | Food and nutrition | Catfishes | Feed research
Journal Article
BMC cancer, ISSN 1471-2407, 2011, Volume 11, Issue 1, pp. 26 - 26
Journal Article