FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (10): 74-75.

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Study on Mold Lteat Resistibility and Toxin Produced in Canned Fried Dace

 LIN  Ying-Sheng   

  • Online:2001-10-15 Published:2012-02-15

Abstract:  During the production esason of fried dace,the temperature and humidity are very suitable for the growth of molds,which is easy to develop in the processed fish and in visible.A ccording to the specific property of molds.this paper has found molds after sterilization and the toxin produced,and also studied the heatresistance of them.The study would provide the scientific basis for the steril zafion of fried dace.

Key words: Mold Fried dace Toxin