Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan

Food Chemistry

Volumn 90, Issue 4, 2005, Pages 635-641

  Tsai, Yung Hsiang ^a   Kung, Hsien Feng ^a   Lin, Qing Lin ^a   Hwang, Jieh Horng ^a   Cheng, Shou Hsun ^b   Wei, Cheng I ^c   Hwang, Deng Fwu ^d  

^a TAJEN INSTITUTE OF TECHNOLOGY   (Taiwan)

^b DEPARTMENT OF HEALTH   (Taiwan)

^c OKLAHOMA STATE UNIVERSITY   (United States)

^d NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Histamine; Histamine forming bacteria; Hygienic quality; Kimchi

Indexed keywords

HISTAMINE; SODIUM CHLORIDE;

ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; COLIFORM BACTERIUM; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); ESCHERICHIA COLI; FISH; FOOD AND DRUG ADMINISTRATION; LACTOBACILLUS BREVIS; LACTOBACILLUS PARACASEI; MARKET; PH; SAMPLING; TAIWAN; VEGETABLE;

BREVIBACILLUS; BREVIBACILLUS BREVIS; ESCHERICHIA COLI; LACTOBACILLUS;

EID: 7044286098     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.04.024     Document Type: Article

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