第 1 到 2 筆結果,共 2 筆。
公開日期 | 標題 | 作者 | 來源出版物 | WOS | 全文 | |
---|---|---|---|---|---|---|
1 | 2012 | Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos) | Chiu-Chu Hwang; Chia-Min Lin; Hsien-Feng Kung; Ya-Ling Huang; Deng-Fwu Hwang ; Yi-Cheng Su; Yung-Hsiang Tsai | Food Chemistry | 20 | |
2 | 2011 | Bacteriological quality and histamine-forming bacteria associated with fish meats and environments in HACCP and non-HACCP fish processing factories | Chiu-Chu Hwang; Hsien-Feng Kung; Chung-Saint Lin; Deng-Fwu Hwang ; Yung-Hsiang Tsai | Food Control | 14 |