The Processing of the Anchovy: Engraulis encrasicholus Linnaeus
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Elsevier
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Distribution of histamine-producing lactic acid bacteria in canned salted anchovies and their histamine production behavior;Annals of Microbiology;2016-04-23
2. An objective index for the evaluation of the ripening of salted anchovy;International Journal of Food Science & Technology;2007-06-28
3. Volatile and Biogenic Amines, Microbiological Counts, and Bacterial Amino Acid Decarboxylase Activity throughout the Salt-Ripening Process of Anchovies (Engraulis encrasicholus);Journal of Food Protection;2005-08-01
4. Effect of delayed gutting on biogenic amine contents during ripening of European anchovies;European Food Research and Technology;2003-03-20
5. Histamine, Putrescine and Cadaverine Formation in Spanish Semipreserved Anchovies as Affected by Time/Temperature;Journal of Food Science;1994-09
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