7XU W,YU G,XUE C H,et al. Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce [J]. Food Chemistry,2008,107 (4) : 1597 - 1604.
8CHERAL-HO L,KEITH H,STEINKRAUS P J,et al. Fish fermentation technology [ M ]. New York : United Nations University Press, 1993 : 1155 - 1581.
9BODER S,IMARK C,KNEUBUHL M. Biogenic amines in foods:Histamine and food processing [J]. Inflammation Research,1999,48(2) :296 -300.
10LATORRE-MORATALLA M L,BOVER-CID S,AYMERICH T,et al. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture [ J ]. Meat Science,2007,75:460-469.
