Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan
- Author
- TSAI, Yung-Hsiang1 ; KUNG, Hsien-Feng1 ; LIN, Qing-Lin1 ; HWANG, Jieh-Horng2 ; CHENG, Shou-Hsun3 ; WEI, Cheng-I4 ; HWANG, Deng-Fwu5
[1] Department of Food Science and Technology, Tajen Institute of Technology, 20, Wei-Shun Road, Yan-Puu Hsiang, Pingtung, Taiwan, Province of China
[2] Department of Pharmacy, Tajen Institute of Technology, Pingtung, Taiwan, Province of China
[3] Southern Division of National Laboratories of Foods and Drugs, Department of Health, Executive Yuan, Kaohsiung, Taiwan, Province of China
[4] College of Human Environmental Sciences, Oklahoma State University, Stillwater, OK, United States
[5] Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, Province of China - Source
Food chemistry. 2005, Vol 90, Num 4, pp 635-641, 7 p ; ref : 31 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Histamine-forming bacteria Histamine Hygienic quality Kimchi
- Keyword (fr)
- Bactérie Histamine Qualité Surveillance Taiwan Asie
- Keyword (en)
- Bacteria Histamine Quality Surveillance Taiwan Asia
- Keyword (es)
- Bacteria Histamina Calidad Vigilancia Taiwan Asia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16399719
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2004.04.024 
https://dx.doi.org/10.1016/j.foodchem.2004.04.024
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