Application of high pressure processing on seafood for preservation and food safety elevation
碩士 === 國立高雄科技大學 === 水產食品科學系 === 107 === High pressure processing (HPP) is an emerging non-thermal technology that can inactivate pathogenic and spoilage microorganisms in food, and extend the shelf life of foods. Histamine is primarily produced in fish via decarboxylation of free histidine by the ac...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/xgn3nb |