Processing Contaminants: Biogenic Amines
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Publisher
Elsevier
Reference16 articles.
1. Improved screening procedure for biogenic amine production by lactic acid bacteria;Bover-Cid;International Journal of Food Microbiology,1999
2. Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of fuet sausage;Bover-Cid;Journal of Food Protection,2000
3. Occurrence and formation of biologically-active amines in foods;ten Brink;International Journal of Food Microbiology,1990
4. Biogenic amines in fish: Roles in intoxication, spoilage and nitrosamine formation – a review;Bulushi;Critical Reviews in Food Science and Nutrition,2009
5. Histamine and biogenic amines – formation and importance in seafood;Dalgaard,2008
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