ShareOCCURRENCE OF PSYCHROPHILIC AND HALOPHILIC HISTAMINE-FORMING BACTERIA (N-GROUP BACTERIA) ON-IN RED MEAT FISH.
Author(s) : OKUZUMI M., OKUDA S., AWANO M.
Type of article: Article
Summary
BACTERIAL COUNT AT THE SURFACE OF AND INSIDE FRESH OR DETERIORATED MACKEREL AND SARDINES. MORPHOLOGICAL AND BIOCHEMICAL CHARACTERISTICS. EFFECT OF SODIUM CHLORIDE CONCENTRATION, TEMPERATURE AND PH ON BACTERIAL GROWTH. -(Bull. bibliogr. CDIUPA, FR., 16, N.10, 1982!/10, 24, 171680.
Details
- Original title: OCCURRENCE OF PSYCHROPHILIC AND HALOPHILIC HISTAMINE-FORMING BACTERIA (N-GROUP BACTERIA) ON-IN RED MEAT FISH.
- Record ID : 1983-2230
- Languages: English
- Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 6
- Publication date: 1982
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Indexing
- Themes: Fish and fish product
- Keywords: Microbiology; Mackerel; Psychrotroph; Sardine; Fish; Histamine
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CHANGES IN THE HISTAMINE CONTENT OF FATTY FISH ...
- Author(s) : YAMANAKA H.
- Date : 1984
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 50 - n. 4
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RESEARCH ON THE PRESENCE OF HISTAMINE AND OTHER...
- Author(s) : TIECCO G.
- Date : 1984
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - n. 212
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- Author(s) : YAMANAKA H.
- Date : 1985
- Languages : Japanese
- Source: J. Tokyo Univ. Fish. - vol. 72 - n. 2
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- Author(s) : ABABOUCH L.
- Date : 1991
- Languages : English
- Source: Food Microbiol. - vol. 8 - n. 2
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HISTAMINE FORMATION BY LUMINOUS BACTERIA IN MAC...
- Author(s) : MORII H., CANN D. C., TAYLOR L. Y.
- Date : 1988
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 2
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