Influence of processing temperature on the formation of biogenic amines in dry sausages
- 31 December 1995
- journal article
- Published by Elsevier in Meat Science
- Vol. 39 (1), 9-22
- https://doi.org/10.1016/0309-1740(95)80003-4
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agarLetters in Applied Microbiology, 1993
- The Effect of GDL-induced pH Decrease on the Formation of Biogenic Amines in MeatJournal of Food Protection, 1993
- Factors Affecting Amine Production by a Selected Strain of Lactobacillus bulgaricusJournal of Food Science, 1989
- deMan, Rogosa and Sharpe agar with sorbic acid (MRS-S agar)International Journal of Food Microbiology, 1987
- Histamine Food Poisoning: Toxicology and Clinical AspectsCRC Critical Reviews in Toxicology, 1986
- Untersuchung über den Gehalt biogener Amine in vier Gruppen von Lebensmitteln des österreichischen MarktesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1983
- AMINES IN DRY FERMENTED SAUSAGEJournal of Food Science, 1977
- Histamine and Tyramine Content of Meat ProductsJournal of Milk and Food Technology, 1975