Changes in Biogenic Amines Levels ofLakerda(Salted Atlantic Bonito) During Ripening at Different Temperatures-Reference-Cited by-同舟云学术

Changes in Biogenic Amines Levels ofLakerda(Salted Atlantic Bonito) During Ripening at Different Temperatures

Published:2016-04-19 Issue:1 Volume:41 Page:e12736
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Ormanci Hasan Basri¹,Arik Colakoglu Fatma¹

Affiliation:

1. Canakkale Onsekiz Mart University, Faculty of Marine Science and Technology; Terzioglu Kampusu 17100 Canakkale Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12736/fullpdf

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4. No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs;Commission Regulation (EU);Official J.,2007

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