Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure by Yi-Chen Lee, Yung-Hsiang Tsai, Shao-Lan Chen, Hsien-Feng Kung, Osamu Arakawa, Cheng-I Wei

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Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage by Chung-Saint Lin, Yi-Chen Lee, Jhih-Wei Ciou, Chiu-Chu Hwang, Hsien-Feng Kung, Yung-Hsiang Tsai

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Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish by Chiu-Chu Hwang, Yi-Chen Lee, Chung-Yung Huang, Hsien-Feng Kung, Hung-Hui Cheng, Yung-Hsiang Tsai

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Histamine formation in flying fish contaminated with Staphylococcus xylosus by Hsien-Feng Kung, Yi-Chen Lee, Ya-Ling Huang, Chun-Yung Huang, Chiu-Chu Hwang, Yung-Hsiang Tsai

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Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet by Yung-Hsiang Tsai, Hsien-Feng Kung, Chung-Saint Lin, Chiu-Chu Hwang, Su-Shing Lou, Chun-Yung Huang, Sam K. C. Chang, Yi-Chen Lee

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