Biogenic amines in Jeotkals, Korean salted and fermented fish products

Author:

Mah Jae-Hyung,Han Hyung-Kee,Oh Young-Jun,Kim Man-Goo,Hwang Han-Joon

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Biogene amine in lebensmitteln;Askar,1986

2. Askar, A., & Treptow, H. (1993). Amines. In Encyclopedia of food science,food technology and nutrition. New York: Academic Press.

3. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage;Ben-Gigirey;Journal of Food Protection,1998

4. Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods;Bills;Journal of Agricultural and Food Chemistry,1973

5. Occurrence and formation of biologically actrive amines in foods;Brink;International Journal of Food Microbiology,1990

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