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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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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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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INFLUENCES OF THE CONCENTRATION OF SODIUM CHLOR...
- Author(s) : YAMANAKA H.
- Date : 1985
- Languages : Japanese
- Source: J. Tokyo Univ. Fish. - vol. 72 - n. 2
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CHANGES IN NON-VOLATILE AMINE CONTENTS OF THE M...
- Author(s) : YAMANAKA H.
- Date : 1986
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 52 - n. 1
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Temperatura di conservazione e produzione di is...
- Author(s) : VISCIANO P., VERGARA A., IANIERI A., et al.
- Date : 2004/12
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 442
- Formats : PDF
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