Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
Keropok lekor at different processing stages were obtained and examined for total volatile bases (TVB), trimethylamine (TMA), putrescine, cadaverine and histamine and their forming bacteria. TVB and TMA levels decreased significantly (p < 0.05) after boiling from 7.29 to 4.68 mg/ 100g and 3.38...
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| Autors principals: | , , , , |
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| Format: | Article |
| Idioma: | English English |
| Publicat: |
Karger
2009
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| Accés en línia: | http://psasir.upm.edu.my/id/eprint/15015/1/Histamine%20and%20histamine.pdf |
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