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Badano zdolność wytwarzania histaminy w pożywkach bakteryjnych, do których dodawano homogenaty ze śledzi solonych poddanych soleniu mocnemu i przechowywaniu przez 2 miesiące w temp. 200C. Ze śledzi solonych dostępnych w sprzedaży detalicznej izolowano szczepy bakterii halofilnych, a następnie określano w warunkach modelowych ich zdolności do dekarboksylacji histydyny.
Samples of herring and cod meat exposed to gamma irridiation at a dose of 1.0, 2.5 and 5.0 kGy together with non irridiated meat (control) were stored at 4°C to determine their stability, reduction of the number of psychro- trophic and mesophilic bacteria and to detect the effect of irridiation on the lating quality of meat expressed by sensory evaluation of meat and by peroxide value of muscular...
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