Survey on biogenic amines in Egyptian foods: Sausage-Reference-Cited by-同舟云学术

Survey on biogenic amines in Egyptian foods: Sausage

Published:1993 Issue:3 Volume:62 Page:291-293
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Shalaby A R

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference24 articles.

1. Histamine (?) Toxicity from Fish Products

2. TRANYLCYPROMINE AND CHEESE

3. 1979 In: Amine und Nitrosamine (Fortschritte in der Lebensmittelwissenschaft Nr. 4) ed Technische Universitat Berlin, Institute fur Lebensmitteltechnologie, Frucht-und Genusetechnologie, Germany.

4. On the aetiology of scombroid poisoning: Cadaverine potentiation of histamine toxicity in the guinea-pig

5. TYRAMINE IN CHEESE RELATED TO HYPERTENSIVE CRISES AFTER MONOAMINE-OXIDASE INHIBITION

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3. Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review;International Journal of Food Microbiology;2017-04

4. - Safe Practices for Sausage Production in the United States;Handbook of Animal-Based Fermented Food and Beverage Technology;2016-04-19

5. Biogenic Amines: Risks and Control;Handbook of Fermented Meat and Poultry;2014-10-02