朱玉灼、羅正仁、周照仁(1981)多獲性紅色肉魚魚類的有效利用。華香園出版路。台北市。p111。
朱玉灼、羅正仁、周照仁(1989)多獲性紅肉魚類的有效利用。華香園出版社,台北市。
朱長志(1957)中國果樹分類學。台灣省立農學院出版委員會。139-143。台灣,台中。
行政院農業委員會農糧署(2020)農情報告資源網-縣市作物查詢。行政院農業委員會農糧署農情報告資料網。宜蘭。
呂學力(2006)加入世界貿易組織對區域農業影響之研究─以宜蘭縣金柑產業為例。佛光人文社會學院管理學研究所碩士班論文。宜蘭。呂樵鏘(1993)宜蘭特產-金柑。果農合作 543 期,1 月。
李後易(2003)魷魚干衛生管理之研究,國立屏東科技大學食品科學系碩士論文,屏東。李國明(2001)宜蘭地區金柑病毒病現況及因應對策。花蓮區農業專訊 35: 20-23。
李錦楓等著(2007)新編食品加工(三版),匯華出版社。
王文政、馮貢國、葉龍山(2012)鯖魚加工食品之技術開發。食品資訊。
邱思魁、陳錫秋(1982)市售水產乾(鹽)製品衛生品質與脂質氧化。中國水產月刊354:14-17。
柯文慶(1987)水產加工學,富林出版社,pp.61-115。
孫瑞茂(2000)飛魚乾加工法之研究。國立屏東科技大學食品科學系碩士學位論文,屏東。孫寶年(1991)台灣地區常見實用魚貝類圖說。行政院衛生署,台北市。
許庭儀(2012)不同加工方法對鹽水漬鯖魚片之衛生品質影響。國立高雄海洋科技大學水產食品科學研究所碩士班論文。高雄。
陳素瓊、張允瓊(2012)宜蘭地區金柑產銷現況調查與分析。國立宜蘭大學宜蘭大學園藝系。宜蘭。
陳榮輝、王文亮、李榮輝、孫朝棟、陳茂松(1992)海事專校水產食品製造(上) 75-130,華香園出版社。
廖正信、李國添、魏良佑(2011)臺灣鯖魚漁業之發展概況。國立臺灣海洋大學環境生物與漁業科學學系。基隆。
劉英俊、汪金追 編著(1988)食品加工與儲存。中央圖書出版社,p.14-21
林雪良、金鶴奇、吳穆勳、林后儀、周璻薇(2012)使用鯖魚漿混合不同食物塊開發新穎之魚漿煉製品。桃園創新學報 32:607-626。
劉致廷(2012)探討一夜干真鰺在5℃儲藏中品質之變化。國立臺灣海洋大學食品科學系。基隆。
邱思魁。2018。魚貝類的化學組成與其死後變化。基隆。
Ababouch, L., Afilal, M. E., Benabdeljelil, H. and Busta, F. F. (1991). Quntitative changes in bacteria, amino acid and biogenic amines in 75 sardine (Sardina pichardus) stored at ambient temperature (25-28℃)and in ice. International Journal of Food Science Technology 26:297-306.
Anon. (1991). Fisheries Yearbook Taiwan Area. Taiwan Fisheries Bureau,Dept. of Agriculture and Forestry, Provincial Government of Taiwan, pp. 400.
Arnold, S. H. and Brown, W. D. (1978) Histamine toxicity from fishproducts. Advances in Food and Nutrition Research 24:113-154.
Chiu, T. S., Chen, C. S.(1995) . Distribution of scombrid larvae(Pisces:Scombridae) in the waters around Taiwan. J. Fish. Soc. Taiwan. 22:303-312.
Chu, T. J. (1994). Hydroacoustic Studies on Distribution and Oceanographic Conditions of Mackerel and Scad Resources in the Waters off Northeastern Taiwan(in Chinese). Ph.D. Thesis. National Taiwan University.Taipei.
Davidek, T. and Davidek, J. (1995). Biogenic amines. In “Natural Toxic Compounds of Foods”. pp.108-123. Davidek, J. ed. CRC Press, Boca Raton, Florida, USA.
Delgado-Lista, J., Perez-Martinez, P., Lopez-Miranda, J., Perez-Jimenez, F.(2012) Long chain omega-3 fatty acids and cardiovascular disease: A systematic review. Br. J. Nutr. 107:S201–S213.
FDA (1992). Bacteriological Analytical Manual. AOAC Internatioal. (Arlington, VA)
Frankel, E. N. (2005). Lipid Oxidation. (2nd ed.)). U.K.: The Oily Press: Bridgewater.
Hotta, K.,Kawaguchi, K, Saito, K, Ochi K and Naka- yama, T. (1994) Antimicrobial activity of electrolyzed NaCl solution: Effect on the growth of Streptomyces spp, Actinom- yatologica, 8 : 51-56.
Hsu, S. Y. (2005). Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water. Journal of Food Engineering, 66, 171–176.
Huyskens, S., Timberg, R., and Gross, J. (1985). Pigment and plastidultra-structural changes in kumquat (Fortunella margarita) Nagami during ripening. J. Plant Physiol .118:61-72.
Kraft A. (2008). Electrochemical water disinfection: A short review, Platinum Metals Review, 52:177-185.
Kung, H. F., Tsai, Y. H. and Wei, C. I. (2007). Histamine and other biogenic amines and histamine-forming in miso products. Food Chemistry 101:351-356.
Labuza, T. P., Tannebaum, S. R., and Karel, M. (1970). Water content andstability of low moisture and intermediate-moisture food. Food Technol. 24:543-550.
Li, X., Hao, J., Liu, X., Liu, H., Ning, Y., Cheng, R., Tan, B., and Jia, Y. (2015). Effect of the treatment by slightly acidic electrolyzed water on the accumulation of γ-aminobutyric acid in germinated brown millet. Food Chemistry, 186: 249-255.
Li, L. Z., Hao, J. X., Song, S. H., Nirasawa, S., Jiang, Z. Q., and Liu, H. J. (2018). Effect of slightly acidic electrolyzed water on bioactive compounds and morphology of broccoli sprouts. Food Research International. 105:102–109.
Majo, D. D., Giammanco, M., Guardia, M. L., Tripoli, E., Giammanco, S., and Finotti, E. (2005). Flavanones in citrus fruit: Structure-antioxidant activity relationships. Food Res. Int. 38:1161-1166.
Miyazaki, J. H. and Yang, S. F. (1987). The methionine salvage pathway in relation to ethylene and polyamine biosynthesis. Physiologia Plantarum 69:366-370.
Nguyen, M. V., Arason, S., Thorkelsson, G., Gudmundsdottir, A., Thorarinsdottir, K. A., and Vu, B. N. (2013). Effects of added phosphates on lipid stability during salt curing and rehydration of cod (Gadus morhua). J. Am. Oil Chem. Soc. 90: 317–326.
Orban, E., Di Lena, G., Nevigato, T., Masci, M., Casini, I., and Caproni, R., (2011). Proximate, unsaponifiable lipid and fatty acid composition of bogue (Boops boops) and horse mackerel (Trachurus trachurus) from the Italian trawl fishery. J. Food Compos. Anal. 24:1110–1116.
Perica, M. M., Delas, I., (2011). Essential fatty acids and psychiatric disorders. Nutr. Clin. Pract. 26:409–425.
Pivarnik, L. F., Thiam, M. and Ellis, P. C. (1998). Rapid determination of volatile bases in fish by using an ammonia ion-selective electrode. J. A.O.A.C. Int. 81:1011-1022.
Richards, M., and Hultin, H. (2002). Contributions of blood and blood components to lipid oxidation in fish muscle. J. Agric. Food Chem. 50: 555–564.
Sheng, X. W., Shu, D. Q., Tang, X. J., & Zang, Y. T. (2018). Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration. Food Sciences and Nutrition, 6:1975–1981.
Silalahi, J. (2002). Anticancer and health protective properties of citrus fruit components. Asia Pacific Journal of Clinical Nutrition. 11:79-84.
Suzuki, K., Nakamura, T., Doi, T., Kokubo, S., & Tomita, M. (2005). The disinfectant effect of slightly acidic electrolyzed water prepared with hydrochloric acid as a raw material for lettuce. Journal of Antibacterial & Antifungal Agents, 33:589-597.
Tango, C. N., Khan, I., Kounkeu, P. F. N., Momna, R., Hussain, M. S., and Oh, D. H. (2017). Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits. Food Microbiology. 67:97–105.
Taylor, S. L. (1986). Histamine food poisoning: Toxicology and clinical aspects. CRC Crit. Rev. Toxicol. 17:91-117.
Tsai, Y. H., Kung, H. F., Lin, Q. L., Hwang, J. H., Cheng, S. H., Wei, C.I. and Hwang, D. F. (2005a) Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan. Food Chemistry 90: 635-641.
Tsai, Y. H., Kung, H. F., Lee, T. M., Chen, H. C. Chou, S. S. Wei, C. I. and Hwang, D. F. (2005b) Determination of histamine in canned mackerel implicated in a food borne poisoning. Food Control. 16:579-585.
Tsai, Y. H., Lin, C. Y., Chien, L. T., Lee, T. M., Wei, C. I. and Hwang, D.F. (2006). Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria. Food Chemistry. 98:64-70.
Tzeng, W. N. and Lee, S. C. (1994). Fish species and fishery production of Yen-Liao bay in northeaster Taiwan. Acta. Zool. Taiwan. 5:33-44.
Umimoto, K., Emori,Y., Fujita, H. and Jokei, K. (2003). Evaluation of strong acidic electrolyzed water for the disinfection. IEEE-EMBS EMBS Asian-Pracific Conference. pp: 360- 361.
Wang, Y.C., Chuang, Y.C., and Ku, Y.H. (2007). Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan. Food Chem. 102:1163-1171.
Wang, H. H., Duan, D. B., Wu, Z. Y., Xue, S. W., Xu, X. L., and Zhou, G. H. (2019). Primary concerns regarding the application of electrolyzed water in the meat industry. Food Control. 95:50–56.
Watabe, S., Kamal, M. and Hashimoto, K. (1991). Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle. J.Food Sci. 56:151-153.