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المؤلفون: Ryota Hayakawa, Yukiko Hara-Kudo, Naoki Kobayashi, Noboru Kato, Emiko Araki
المصدر: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 54(6)
مصطلحات موضوعية: Time Factors, Fish species, Food Contamination, Photobacterium iliopiscarium, chemistry.chemical_compound, Histamine formation, Japan, Fish Products, Freezing, Animals, Food science, biology, Photobacterium, Temperature, Marine fish, General Medicine, biology.organism_classification, Fishery, Photobacterium damselae, chemistry, Food Storage, Food Microbiology, Frozen storage, Histamine, Bacteria
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::278ad5e620f460a70d137943f8c33fee
https://pubmed.ncbi.nlm.nih.gov/24389471