Biogenic amines content, histamine-forming bacteria, and adulteration of pork and poultry in tuna dumpling products

Food Control

Volumn 21, Issue 7, 2010, Pages 977-982

  Kung, Hsien Feng ^a   Lee, Yi Chen ^b   Huang, Yu Ru ^c   Lin, Wen Feng ^d   Lin, Chia Min ^b   Chen, Wen Chieh ^b   Tsai, Yung Hsiang ^b  

^a TAJEN UNIVERSITY   (Taiwan)

^b NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

^c NATIONAL PENGHU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^d NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Adulteration; Histamine; Histamine forming bacteria; Tuna dumpling

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SCOMBRIDAE; THUNNUS OBESUS; THUNNUS THYNNUS;

EID: 77349091774     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.12.011     Document Type: Article

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