The relationship of bacterial numbers and types to diamine concentration in fresh and aerobically stored beef, pork and lamb
- 1 December 1983
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 18 (6), 777-788
- https://doi.org/10.1111/j.1365-2621.1983.tb00316.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Fitting Segmented Regression Models by Grid SearchJournal of the Royal Statistical Society Series C: Applied Statistics, 1980
- POLYAMINE CONTENT IN FRESH AND PROCESSED PORKJournal of Food Science, 1979
- Determination of amines in fresh and processed porkJournal of Agricultural and Food Chemistry, 1975
- Effects of processing on the amine content of pork belliesJournal of Agricultural and Food Chemistry, 1974