Research on chemical and microbiological factors relating to preservation and processing of seafood

被引：0
|
作者：
Kawai, Yuji [1 ]
机构：
[1] Hokkaido Univ, Fac Fisheries Sci, Hakodate, Hokkaido 0418611, Japan
来源：
NIPPON SUISAN GAKKAISHI | 2009年 / 75卷 / 03期
关键词：
CARNOBACTERIUM-PISCICOLA CS526; LISTERIA-MONOCYTOGENES; EMULSIFYING ACTIVITY; SURIMI; FOOD; INHIBITION; PROTEINS; SARDINE;
D O I：
10.2331/suisan.75.357
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
[No abstract available]
引用
收藏
页码：357 / 360
页数：4
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