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Histamine development and bacterial diversity in microbially-challenged tonggol (Thunnus tonggol) under temperature abuse during canning manufacture

Histamine formation and bacteriological changes caused by temperature abuse commonly occurring in the manufacturing process of standard canned tuna was assessed in microbiologically challenged tonggol (Thunnus tonggol). The in situ challenge was performed by water-soaking at 26–28 °C for 7 h to ensu...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:J Food Sci Technol
Päätekijät: Hongpattarakere, Tipparat, Buntin, Nirunya, Nuylert, Aem
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Springer India 2015
Aiheet:
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC4711466/
https://ncbi.nlm.nih.gov/pubmed/26787946
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2042-6
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