Heat Resistance of Histidine Decarboxylase from Gram-Negative Histamine-Producing Bacteria in Seafoo...
Heat Resistance of Histidine Decarboxylase from Gram-Negative Histamine-Producing Bacteria in Seafood
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Full title
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Publisher
United States: Elsevier Limited
Journal title
Language
English
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Publisher
United States: Elsevier Limited
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Scope and Contents
Contents
Precooking of tuna is a potential critical control point (CCP) in the commercial manufacturing of canned tuna. To assess the efficacy of precooking as a CCP, an understanding of the thermal properties of histamine-producing bacteria (HPB) and their histidine decarboxylase (HDC) enzymes is required. The thermal properties of many HPB have been deter...
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Full title
Heat Resistance of Histidine Decarboxylase from Gram-Negative Histamine-Producing Bacteria in Seafood
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Author / Creator
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Record Identifier
TN_cdi_proquest_miscellaneous_1917961630
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1917961630
Other Identifiers
ISSN
0362-028X
E-ISSN
1944-9097
DOI
10.4315/0362-028X.JFP-17-008
