Histamine-Related Hygienic Quality, Adulteration of Pork and Poultry and Hazard Assessment in Milkfish Dumpling Products
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 101 === Ten dumpling products were collected from Taiwan and tested to determine the hygienic quality. The levels of pH, salt, ash, water content, water activity, total volatile basic nitrogen (TVBN), aerobic plate count (APC), coliforms, Escherichia coli are rang...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/08995420444244068643 |