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 (TV B), 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/1008 and 3.38 to...
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| Main Authors: | , , , , |
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| 格式: | Article |
| 語言: | English |
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Karger
2015
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| 在線閱讀: | http://ddms.usim.edu.my/handle/123456789/8220 |
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