Histamine development and bacterial diversity in microbially-challenged tonggol (Thunnus tonggol) under temperature abuse during canning manufacture
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-2042-6.pdf
Reference35 articles.
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4. Baranowski JD, Frank HA, Brust PA, Chongsiriwatana M, Premaratne RJ (1990) Decomposition and histamine content in mahimahi (Coryphaena hippurus). J Food Prot 53:217–222
5. Bjornsdottir-Butler K, Bolton GE, McClellan-Green PD, Jaykus L-A, Green DP (2009) Detection of gram-negative histamine-producing bacteria in fish: a comparative study. J Food Prot 72:1987–1991
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