Changes in the number of halotolerant histamine-forming bacteria and contents of non-volatile amines in meat during processing of fermented sardine with rice-bran
1994
Yatsunami, K. (Tamagawa Univ., Machida, Tokyo (Japan). Faculty of Agriculture) | Takenaka, T. | Echigo, T.
AGROVOC关键词
书目信息
页码
pp. 840-843
其它主题
Aminas/ histamina; Amines/ histamine; Produit fermente; Tolerance au sel; Amine/ histamine
语言
英语
注释
Summary (Ja)
2 tables; 15 ref.
类型
Summary
1996-08-15
AGRIS AP