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Huang C-H, Hsieh C-Y, Lee Y-C, Ou T-Y, Chang T-H, Lee S-H, Tseng C-H, Tsai Y-H. Inhibitory Effects of High-Hydrostatic-Pressure Processing on Growth and Histamine Formation of Histamine-Forming Bacteria in Yellowfin Tuna Meat during Storage. Biology. 2022; 11(5):702. https://doi.org/10.3390/biology11050702

Huang, Chih-Hsiung, Ching-Yu Hsieh, Yi-Chen Lee, Tsung-Yin Ou, Tien-Hsiang Chang, Shih-Hsiung Lee, Chih-Hua Tseng, and Yung-Hsiang Tsai. 2022. "Inhibitory Effects of High-Hydrostatic-Pressure Processing on Growth and Histamine Formation of Histamine-Forming Bacteria in Yellowfin Tuna Meat during Storage" Biology 11, no. 5: 702. https://doi.org/10.3390/biology11050702

Huang, C.-H., Hsieh, C.-Y., Lee, Y.-C., Ou, T.-Y., Chang, T.-H., Lee, S.-H., Tseng, C.-H., & Tsai, Y.-H. (2022). Inhibitory Effects of High-Hydrostatic-Pressure Processing on Growth and Histamine Formation of Histamine-Forming Bacteria in Yellowfin Tuna Meat during Storage. Biology, 11(5), 702. https://doi.org/10.3390/biology11050702