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Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic

  • Published:2013-05 Issue:1 Volume:31 Page:49-52
  • ISSN:0956-7135
  • Container-title:Food Control
  • language:en
  • Short-container-title:Food Control

Author:

Buňka František,Budinský Pavel,Zimáková Blanka,Merhaut Marek,Flasarová Radka,Pachlová Vendula,Kubáň Vlastimil,Buňková Leona

Funder

Agency of the Czech Republic

TBU in Zlin

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference17 articles.

1. Histamine toxicity from fish products;Arnold;Advances in Food Research,1978

2. Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus;Buňková;European Food Research and Technology,2009

3. Commission regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs.

4. Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC);Dadáková;Food Chemistry,2009

5. Biogenic amines and their production by microorganisms in food;Halász;Trends in Food Science and Technology,1994

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