BIOGENIC AMINES IN FINNISH DRY SAUSAGES
- 1 July 1998
- journal article
- Published by Wiley in Journal of Food Safety
- Vol. 18 (2), 127-138
- https://doi.org/10.1111/j.1745-4565.1998.tb00208.x
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Biogenic Amines in Dry Sausages as Affected by Starter Culture and Contaminant Amine‐Positive LactobacillusJournal of Food Science, 1996
- Histamine and tyramine production by bacteria from meat productsInternational Journal of Food Microbiology, 1996
- Influence of processing temperature on the formation of biogenic amines in dry sausagesMeat Science, 1995
- The formation of biogenic amines by fermentation organismsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1995
- Contaminant lactic acid bacteria of dry sausages produce histamine and tyramineMeat Science, 1993
- Reactions of nitrate and nitrite in foods with special reference to the determination ofN‐nitroso compoundsFood Additives & Contaminants, 1992
- Untersuchung über den Gehalt biogener Amine in vier Gruppen von Lebensmitteln des österreichischen MarktesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1983
- On the aetiology of scombroid poisoning: Cadaverine potentiation of histamine toxicity in the guinea-pigFood and Cosmetics Toxicology, 1978
- A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS1Journal of Food Science, 1978
- AMINES IN DRY FERMENTED SAUSAGEJournal of Food Science, 1977