Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk-Reference-Cited by-同舟云学术

Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk

Published:2007-11 Issue:3 Volume:77 Page:424-430
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gençcelep Hüseyin,Kaban Güzin,Kaya Mükerrem

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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2. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production;Ansorena;Meat Science,2002

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4. Polyamines in food and their consequences for food quality and human health;Bardocz;Trends in Food Science & Technology,1995

5. Effects of starter cultures and additives on the quality of Turkish style sausages (sucuk);Bozkurt;Meat Science,2002

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