Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen-Reference-Cited by-同舟云学术

Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen

Published:2021-06 Issue:suppl 1 Volume:41 Page:123-128
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MOTAGHIFAR Afshin¹,AKBARI-ADERGANI Behrouz²^ORCID,ROKNEY Noordahr¹,MOTTALEBI Abbasali¹

Affiliation:

1. Islamic Azad University, Iran

2. Ministry of Health and Medical Education, Iran

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst08120.pdf

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3. Disposable biosensors for determination of biogenic amines;Alonso-Lomillo M. A.;Analytica Chimica Acta,2010

4. Pork biogenic amine index (BAI) determination based on chemometric analysis ofhyperspectral imaging data;Cheng W.;Lebensmittel-Wissenschaft + Technologie,2016

5. Control of fish quality;Connell J. J.,1990

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