Effect of delayed gutting on biogenic amine contents during ripening of European anchovies-Reference-Cited by-同舟云学术

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Effect of delayed gutting on biogenic amine contents during ripening of European anchovies

Published:2003-03-20 Issue:6 Volume:216 Page:489-493
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Pons-Sánchez-Cascado Sofia,Veciana-Nogués M. Teresa,Vidal-Carou M. Carmen

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-003-0695-2.pdf

Reference31 articles.

1. Brink B, Damick C, Joosten HML (1990) Int J Food Microbiol 11:73–84

2. Lehane L, Olley J (2000) Int J Food Microbiol 58:1-37

3. Joosten HML (1988) Neth Milk Dairy J 42:25–42

4. Veciana-Nogués MT, Albalá-Hurtado S, Mariné-Font A, Vidal-Carou MC (1996) J Food Protect 59:1218–1222

5. Consejo de la Comunidad Económica Europea (CEE) (1991) 91/493/CEE. Diario Oficial Comunidades Eur L286:15–34

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3. Biogenic amines in fresh fish and fishery products and emerging control;Aquaculture and Fisheries;2021-03

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5. Formation of Biogenic Amines in Delayed Salt-Cured Whole and Gutted Indian Oil Sardines (Sardinella longiceps);Journal of Aquatic Food Product Technology;2018-02-16

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