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Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety / Shin-Hee Kim ; Jorge Barros-Velazquez
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 451-460
- 기타저자
- Shin-Hee Kim
- 모체레코드
- 모체정보확인
- Control Number
- shingu:194786
MARC
008030908s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aIdentification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety▼dShin-Hee Kim▼eJorge Barros-Velazquez
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 451-460
■653 ▼aIDENTIFICATION▼aMAIN▼aBACTERIA▼aCONTRIBUTING▼aHISTAMINE▼aFORMATION▼aSEAFOOD▼aENSURE▼aPRODUCT▼aSAFETY
■700 ▼aShin-Hee Kim
■700 ▼aJorge Barros-Velazquez
■773 ▼tFood Science and Biotechnology▼g2003년 8월호 (제12권 4호)▼d2003, 08
■SIS ▼aS020557▼b63688▼h4▼s2▼fP
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