Interactions between accumulated copper, bacterial community structure and histamine levels in crayfish meat during storage

Soedarini, Bernadeta and Gestel, Cornelis AM van and Straalen, Nico M van and WIDIANARKO, BUDI and Roling, Wilfred FM Interactions between accumulated copper, bacterial community structure and histamine levels in crayfish meat during storage. Journal of the Science of Food and Agriculture.

Text
Soedarini_B14JScFdAg_JSFA 49_p.2023-2029.pdf
Download (288kB)

Item Type:	Article
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing
Depositing User:	Ms Bernadeta Soedarini
Date Deposited:	18 Mar 2024 05:48
Last Modified:	18 Mar 2024 05:48
URI:	http://repository.unika.ac.id/id/eprint/34925

Actions (login required)

View Item

Unika Repository is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.