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机译:在不同温度下加工和储存过程中,生鲭鱼在醋中腌制和腌制的生鲭鱼中产生组胺的细菌的行为。
Food Hygiene and Management Research Group, Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, Fisheries Research Agency, 2-12-4 Fukuura, Yokohama, Kanagawa, 236-8648, Japan;
Food Research Institute, Aomori Prefectural Industrial Technology Research Center, Hachinohe, Aomori, 031-0831, Japan;
Shimesaba; Histamine; Histamine-producing bacteria; Mackerel; Enterobacteriaceae; Photobacterium;
机译:Distribution of histamine-producing lactic acid bacteria in canned salted anchovies and their histamine production behavior
机译:Evaluation of the Capacity to Produce Histamine by Histamine-Producing Bacteria during Storage at 10°C
机译:Effect of antibacterial treatments and natural chemicals on the quality and safety of marinated raw crab paste during storage at -20°C