High pressure technology on sterilization to histamine-forming bacteria and preservation application of tuna meat
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 106 === High pressure processing (HPP) is an emerging non-thermal technology that can achieve food safety. The principle advantages of the HPP process is an expanded shelf life due to the inactivation of pathogen. Histamine fish poisoning is a worldwide food-borne...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/ekn6kv |