Biogenic amines formation in barramundi (Lates calcarifer) fillets at 8 °C kept in modified atmosphere packaging with varied CO2 concentration
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
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2. Effect of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets;Arashisar;International Journal of Food Microbiology,2004
3. Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6–8 °C) and stored in ice;Baixas-Nogueras;Journal of Agricultural and Food Chemistry,2002
4. Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0 °C and 4 °C;Bakar;Food Chemistry,2010
5. Occurrence and formation of biologically active amines in foods;Brink;International Journal of Food Microbiology,1990
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