Determination of biogenic amines in sucuk-Reference-Cited by-同舟云学术

Determination of biogenic amines in sucuk

Published:2008-09 Issue:9 Volume:19 Page:868-872
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Gençcelep Hüseyin,Kaban Güzin,Aksu Muhammet İrfan,Öz Fatih,Kaya Mükerrem

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference30 articles.

1. Türk sucuğu üretiminde Urtica dioica L. (Isırgan Otu) kullanımının sucuğun kalitesi üzerine etkisi;Aksu;Turkish Journal of Veterinary and Animal Science,2003

2. Anonymous, (1989). Amtliche Sammlung von Untersuchungsverfahren nach 35 LMBG. Untersuchung von Lebensmitteln Bestimmung des Gehaltes an Nichtprotein-Stickstaffsubstanz in Fleischerzeugnissen.

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

4. The effects of a starter culture on the formation of biogenic amines in Turkish Soudjoucks;Ayhan;Meat Science,1999

5. Relationship between biogenic amines contents and the size of dry fermented sausages;Bover-Cid;Meat Science,1999

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