Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production

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Journal of Food Protection, Vol. 60, Iss. 7, 1997-07 ,pp. : 825-830

International Association for Food Protection

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Biogenic Amine Formation and "Zapatera" Spoilage of Fermented Green Olives: Effect of Storage Temperature and Debittering Process

By García P. García   Barranco C. Romero   Quintana M. C. Durán   Fernández A. Garrido  

Journal of Food Protection, Vol. 67, Iss. 1, 2004-01 ,pp. : 117-123

International Association for Food Protection

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The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage

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Journal of Food Science and Technology, Vol. 48, Iss. 4, 2011-08 ,pp. : 472-477

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Influence of Hygienic Quality of Raw Materials on Biogenic Amine Production during Ripening and Storage of Dry Fermented Sausages

By Bover-Cid Sara   Izquierdo-Pulido Maria   Vidal-Carou M. Carmen  

Journal of Food Protection, Vol. 63, Iss. 11, 2000-11 ,pp. : 1544-1550

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Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

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Journal of Food Science and Technology, Vol. 50, Iss. 6, 2013-12 ,pp. : 1165-1171

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