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Correlations between histamine content of fish meat and results of biological tests on rabbits



Correlations between histamine content of fish meat and results of biological tests on rabbits



Zbornik Biotehniske Fakultete Univerze Edvarda Kardelja v Ljubljani, Veterinarstvo 21(1): 155-162



From results of tests with rabbits it is concluded that 45 mg histamine per 100 g fish was the lowest concentration to have a positive effect on the animals and it is suggested that a concentration of more than 40 mg/100 g should indicate fish which is unfit for human consumption.

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