Effects of Microorganism Interaction on Shelf-life of Cooked Shrimps: illustrated by Brochothrix thermosphacta, Carnobacterium maltaromaticum and Pseudomonas fluorescens
碩士 === 國立臺灣海洋大學 === 食品科學系 === 100 === In recent years, Taiwan's frozen shrimp relies on imports. It is very important to understand microbial interactions in order to maintain quality during transportation. The purpose of this thesis is to assess the effect of the bacterial interactions between...
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| Format: | Others |
| Language: | zh-TW |
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2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/22391534186843374327 |