Author:
Fraqueza M.J.,Alfaia C.M.,Barreto A.S.
Subject
Animal Science and Zoology,General Medicine
Reference42 articles.
1. Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham;Alfaia;Food Sci. Technol. Int.,2004
2. 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
3. Chemical changes during storage and spoilage of meat and meat products;Bauer,1995
4. Bauer, F., I. Seuss, P. Paulsen, and S. Vali. 1994. The formation of biogenic amines in meat and meat products. Proc. of 40th Int. Cong. of Meat Sci. Tech. S-V.25. ICoMST, The Hague, the Netherlands.
5. Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages;Bover-Cid;Eur. Food Res. Technol.,2003
Cited by
32 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献