Histamine formation and microbiological changes in endemic Chalcalburnus tarichi Pallas 1811 (Inci Kefali) stored at 4 °C
Histamine accumulates in food via microbial decarboxylation of histidine. Small amounts of histamine naturally occurring in food under normal circumstances do not pose a public health hazard. Certain microbial species such as Enterobacteriaceae and Pseudomonas spp. have considerable capacity for his...
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| Autores principales: | , |
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| Lenguaje: | English |
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Facultad de Ciencias Veterinarias, Universidad Austral de Chile
2008
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| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0301-732X2008000100014 |
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