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Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure
The inactivation and damage of histamine-forming bacteria (HFB), Enterobacter aerogenes and Staphylococcus capitis, in a 0.1 M potassium phosphate buffer (pH 6.8) and marlin meat slurry by high hydrostatic pressure (HHP) treatments were studied using viability measurement and scanning electron micro...
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| 出版年: | Foods |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7143767/ https://ncbi.nlm.nih.gov/pubmed/32131391 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030266 |
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