Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

Author:

Křížek Martin,Matějková Kateřina,Vácha František,Dadáková Eva

Funder

Czech Ministry of Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Anonymous (1991). Council Directive 91/493/EEC Official Journal of the European Communities, 268, 15–34.

2. Anonymous (2004). Vyhláška o podmínkách ozařování potravin a surovin, o nejvyšší přípustné dávce záření a o způsobu označení ozáření na obalu. Sbírka zákonů, vol. 133 (pp. 1758–1762).

3. Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius);Baixas-Nogueras;Journal of Food Protection,2005

4. Effect of gutting on microbial loads, sensory properties, and volatile and biogenic amine contents of European hake (Merluccius merluccius var. Mediterraneus) stored in ice;Baixas-Nogueras;Journal of Food Protection,2009

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

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