Isolation and Identification of the Causative Bacterium of Histamine Accumulation During Fish Sauce Fermentation and the Suppression Effect of Inoculation With Starter Culture of Lactic Acid Bacterium on the Histamine Accumulation in Fish Sauce Processing

Nippon Suisan Gakkaishi - Japan
doi 10.2331/suisan.h27-90
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Aquatic Science
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Japanese Society of Fisheries Science

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