Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus ) Treated with Lavender and Lemon Balm Ethanol Extracts
Author:
Affiliation:
1. Dept. of Seafood Processing Technology, Faculty of Fisheries; Cukurova Univ.; 01330 Adana Turkey
2. Dept. of Animal Products Technology, Faculty of Food Technology; Univ. of Agriculture in Cracow; ul. Balicka 122 30-149 Krakow Poland
Funder
Scientific Research Projects Unit in Cukurova University
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13704/fullpdf
Reference49 articles.
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4. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 °C: possible role of biogenic amines as spoilage indicators;Balamatsia;Antonie van Leeuwenhoek,2006
5. Effect of the icing with thyme, oregano, and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage;Bensid;Food Chem,2014
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