Behavior of histamine-producing bacteria in shimesaba, raw mackerel salted and marinated in vinegar during processing and storage at various temperatures
スポンサーリンク
概要
- 論文の詳細を見る
- 2013-07-01
著者
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Satomi Masataka
Food Hygiene and Management Research Group, Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, Fisheries Research Agency
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ISHIKAWA Satoru
Food Research Institute, Aomori Prefectural Industrial Technology Research Center
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FURUTANI Ayumi
Food Hygiene and Management Research Group, Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, Fisheries Research Agency
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MATSUBARA Hisashi
Food Research Institute, Aomori Prefectural Industrial Technology Research Center
関連論文
- Profile of a Nonylphenol-Degrading Microflora and Its Protential for Bioremedial Applications^1
- Analysis of plasmids encoding the histidine decarboxylase gene in Tetragenococcus muriaticus isolated from Japanese fermented seafoods
- Behavior of histamine-producing bacteria in shimesaba, raw mackerel salted and marinated in vinegar during processing and storage at various temperatures