LOW-TEMPERATURE PRODUCTION OF UROCANIC ACID BY SPOILAGE BACTERIA ISOLATED FROM MAHIMAHI (CORYPHAENA-HIPPURUS)

被引：20

作者：

BARANOWSKI, JD

机构：

来源：

关键词：

D O I：

10.1128/AEM.50.2.546-547.1985

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：546 / 547

页数：2

共 15 条

[1] Arnold S H, 1978, Adv Food Res, V24, P113
[2] HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC DETERMINATION OF UROCANIC ACID ISOMERS IN BIOLOGICAL SAMPLES
CARON, JC
MARTIN, B
SHROOT, B
[J]. JOURNAL OF CHROMATOGRAPHY, 1982, 230 (01): : 125 - 130
[3] FERNANDEZSALGUERO J, 1979, J FOOD TECHNOL, V14, P131
[4] FRANK HA, 1984, US NMFS MAR FISH REV, V46, P40
[5] FRANK HA, 1984, AUTHENTIC FISHERY PR
[6] HIBIKI SIGEYUKI, 1959, BULL JAPANESE SOC SCI FISH, V24, P916
[7] JAY JM, 1978, MODERN FOOD MICROBIO, P135
[8] KAWAI A, 1968, BULL JAP SOC SCI FISH, V34, P507
[9] HISTIDINE METABOLISM IN FISH - UROCANIC ACID IN MACKEREL (SCOMBER-SCOMBRUS)
MACKIE, IM
FERNANDEZSALGUERO, J
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (10) : 935 - 940
[10] CHEMICAL QUALITY INDEX OF CANNED TUNA AS DETERMINED BY HIGH-PRESSURE LIQUID-CHROMATOGRAPHY
MIETZ, JL
KARMAS, E
[J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (01) : 155 - 158