177110
博碩士論文
Ching-ling Wu, 吳清玲
碩士 / 大仁科技大學 / 食品科技研究所 / 101 / The author, collecting 47 kinds of swordfish surimi products from traditional markets, tourism markets, retailers, and online shops in six regions of Taiwan, conducted an examination of the products on histamine-related health quality and adulteration of meat and poultry. Outcomes of research showed that contents of pH, salinity, water activity, Hydrogen peroxide, Total volatile basic nitrogen, Aerobic plate count, Coliform, and Escherichia coli in swordfish surimi ...