Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 °C-Reference-Cited by-同舟云学术

Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 °C

Published:2009-03 Issue:3 Volume:26 Page:355-362
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Prester Ljerka,Macan Jelena,Varnai Veda Marija,Orct Tatjana,Vukušić Jelena,Kipčić Dubravka

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652030802520878

Reference57 articles.

1. Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in ice

2. ANALYSIS OF BIOGENIC AMINES AND THEIR PRECURSOR FREE AMINO ACIDS IN MAHI-MAHI (CORYPHAENA HIPPURUS)

3. Histamine levels in seventeen species of fresh and processed South African seafood

4. Volatile and Nonvolatile Amines in Mediterranean Hake as Function of their Storage Temperature

5. Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)

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