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: | Ching-Yu Hsieh, 謝靜瑜 |
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Other Authors: | Yung-Hsiang Tsai |
Format: | Others |
Language: | zh-TW |
Published: |
2018
|
Online Access: | http://ndltd.ncl.edu.tw/handle/ekn6kv |
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