Bacteriological quality and histamine-forming bacteria associated with fish meats and environments in HACCP and non-HACCP fish processing factories

✍ Scribed by Chiu-Chu Hwang; Hsien-Feng Kung; Chung-Saint Lin; Deng-Fwu Hwang; Yung-Hsiang Tsai

• Book ID: 116486395
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 155 KB
• Volume: 22
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2011.03.025