Biogenic amines in meat and meat products and its public health significance: a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1860-x.pdf
Reference78 articles.
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3. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC (2000) Mixed starter cultures to control biogenic amine production in dry fermented sausages. J Food Prot 63:1556–1562
4. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC (2001a) Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality. J Food Prot 64:367–373
5. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC (2001b) Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages. Int J Food Microbiol 65:113–123
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