Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage-Reference-Cited by-同舟云学术

Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage

Published:2020-01 Issue:1 Volume:91 Page:
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

Suvajdžić Branko¹^ORCID,Tasić Tatjana²,Teodorović Vlado¹,Janković Vesna³,Dimitrijević Mirjana¹,Karabasil Neđeljko¹,Vasilev Dragan¹^ORCID

Affiliation:

1. Department of Food Hygiene and Technology Faculty of Veterinary Medicine The University of Belgrade Belgrade Serbia

2. Institute for Food Technology The University of Novi Sad Novi Sad Serbia

3. Institute of Meat Hygiene and Technology Belgrade Serbia

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13466

Reference57 articles.

1. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

2. Amendments to the Elaborate. (2013).Amendments to the Elaborate on the protection of the geographical indication “Sremski kulen”. (in Serbian) Retrieved fromhttp://www.mpzzs.gov.rs/izmena‐i‐dopuna‐elaborata‐o‐zastiti‐oznake‐geografskog‐porekla‐sremski‐kulen/

3. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages

4. Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression

5. Relationship between biogenic amine contents and the size of dry fermented sausages

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