FORMATIONS OF BIOGENIC AMINES IN TURKISH STYLE SAUSAGE DURING RIPENING AND STORAGE PERIODS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2002.tb01028.x/fullpdf
Reference20 articles.
1. CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING
2. Liquid Chromatographic Determination of Biogenic Amines in Dry Sausages
3. Biogenic Amines in Dry Sausages as Affected by Starter Culture and Contaminant Amine-Positive Lactobacillus
4. Biogenic amines in dry sausages during shelf-life storage
5. TYRAMINE IN FERMENTED SAUSAGES: FACTORS AFFECTING FORMATION OF TYRAMINE AND TYROSINE DECARBOXYLASE
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2. Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk);Meat Science;2016-11
3. - Safe Practices for Sausage Production in the United States;Handbook of Animal-Based Fermented Food and Beverage Technology;2016-04-19
4. Effect of Starter Cultures Combinations on Lipolytic Activity and Ripening of Dry Fermented Sausages;Italian Journal of Animal Science;2014-01
5. Determination of biogenic amines in sucuk;Food Control;2008-09
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