相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Chemical and microbial properties of mahyaveh, a traditional Iranian fish sauce
Mehdi Zarei et al.
FOOD CONTROL (2012)
Biogenic amines content in traditional dry fermented sausage Petrovska klobasa as possible indicator of good manufacturing practice
Tatjana Tasic et al.
FOOD CONTROL (2012)
Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage
Yongling Song et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Biogenic Amines in Dairy Products
Daniel M. Linares et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage
Lina Zhang et al.
FOOD CONTROL (2011)
Evaluating instrumental colour and texture of thermally treated New Zealand King Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties
Danae Larsen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite
Sukru Kurt et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Application of liquid chromatographic methods to investigate and compare biogenic amine content in wine and beer samples
Péter Forgó et al.
TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY (2010)
Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine FormationA Review
Ismail Al Bulushi et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2009)
Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice
Gulsun Ozyurt et al.
FOOD CHEMISTRY (2009)
Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures
Yanshun Xu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Changes in biogenic amines during iced and ambient temperature storage of tilapia
Subhasis Sil et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging
Fatih Ozogul et al.
FOOD CHEMISTRY (2006)
The effects of slaughtering methods on the freshness quality of rainbow trout
Y Özogul et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures
M Krízek et al.
FOOD CHEMISTRY (2004)
Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax)
EK Paleologos et al.
FOOD MICROBIOLOGY (2004)
Effect of delayed gutting on biogenic amine contents during ripening of European anchovies
S Pons-Sánchez-Cascado et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)
Formation of selected biogenic amines in carp meat
M Krízek et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Quality outline of European sea bass (Dicentrarchus labrax) reared in Italy:: shelf life, edible yield, nutritional and dietetic traits
BM Poli et al.
AQUACULTURE (2001)
Production of biogenic amines and their potential use as quality control indices for hake (Merluccius merluccius, L.) stored in ice
C Ruiz-Capillas et al.
JOURNAL OF FOOD SCIENCE (2001)