Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4°C-Reference-Cited by-同舟云学术

Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4°C

Published:2008-05 Issue:3 Volume:25 Page:509-517
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Ntzimani Athina G.,Paleologos Evangelos K.,Savvaidis Ioannis N.,Kontominas Michael G.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference43 articles.

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3. Effect of initial internal temperature and storage temperature on the microbial flora of vacuum packaged beef;Beebe;J. Milk Food Technol.,1976

4. Chemical methods of evaluating freshness quality;Botta,1995

5. The effect of carbon dioxide on the growth of slime producing bacteria on fresh beef;Clark;Can. Inst. Food Technol. J.,1969

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