Gamma-irradiation induced effects on biogenic amine formation and quality of frog legs (Rana esculenta) during storage

Author:

Büyükdeveci Miray Etyemez,Boga Esmeray Kuley,Ozyurt GülsünORCID

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Irradiation and postirradiation storage at 2 ± 2◦C of tilapia (Tilapia nilotica × T. aurea) and Spanish mackerel (Scomberomorus commerson): Sensory and microbial assessment;Abu-Tarboush;Journal of Food Protection,1996

2. Influence of processing on the extension of shelf life of Nagli-fish (Sillago sihama) by gamma irradiation;Ahmed;International Journal of Food Science and Technology,1997

3. Effect of gamma radiation in combination with low temperature refrigeration on the chemical, microbiological and organoleptic changes in Pampus chinensis (Euphrasen, 1788);Ahmed;World Journal of Zoology,2009

4. Bestmmung des Flüchtigen Basensticktoofs;Antonocopoulos,1973

5. Official methods of analysis of the association of the official analysis chemists;AOAC,1990

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