EFFECTS OF STORAGE TIME AND TEMPERATURE ON THE MICROFLORA AND AMINE DEVELOPMENT IN SPANISH MACKEREL (SCOMBEROMORUS-MACULATUS)

被引：124

作者：

MIDDLEBROOKS, BL ^{[1
]}

TOOM, PM ^{[1
]}

DOUGLAS, WL ^{[1
]}

HARRISON, RE ^{[1
]}

MCDOWELL, S ^{[1
]}

机构：

[1] UNIV SO MISSISSIPPI, DEPT CHEM, HATTIESBURG, MS 39406 USA

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb13522.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1024 / 1029

页数：6

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