Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions

Author:

Kim Jae-Hyun,Ahn Hyun-Joo,Lee Ju-Woon,Park Hyun-Jin,Ryu Gi-Hyung,Kang Il-Jun,Byun Myung-Woo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Application of gamma irradiation on breakdown of hazardous volatile N-nitrosamines;Ahn;Journal of Food Science,2002

2. Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage;Ahn;Journal of Food Protection,2002

3. Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation;Ahn;Journal of Food Science,2002

4. Kinetic study on the nitrosation of dibenzylamine in a model system;Ayala;Food and Chemical Toxicology,1994

5. Bauer, F., Seuss, I., Paulsen, P., & Vali, S. (1994). The formation of biogenic amines in meat and meat products. In Processing of 40th international congress of meat science technology. S-V25

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