Histamine and tyramine in meat products: Relationship with meat spoilage
- 1 January 1990
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 37 (4), 239-249
- https://doi.org/10.1016/0308-8146(90)90104-c
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- High Pressure Liquid Chromatographic Determination of Putrefactive Amines in FoodsJournal of AOAC INTERNATIONAL, 1983
- A Method for the Analysis of Tyramine in Meat Products: Its Content in Some Spanish SamplesJournal of Food Science, 1981
- TYRAMINE IN FERMENTED SAUSAGES: FACTORS AFFECTING FORMATION OF TYRAMINE AND TYROSINE DECARBOXYLASEJournal of Food Science, 1978
- A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS1Journal of Food Science, 1978
- CHEMICAL QUALITY INDEX OF CANNED TUNA AS DETERMINED BY HIGH‐PRESSURE LIQUID CHROMATOGRAPHYJournal of Food Science, 1977
- AMINES IN DRY FERMENTED SAUSAGEJournal of Food Science, 1977
- Biologically Active Amines in Food: A ReviewJournal of Milk and Food Technology, 1976
- Tyrosine and Histidine Decarboxylase Activities of Pediococcus cerevisiae and Lactobacillus Species and the Production of Tyramine in Fermented SausagesJournal of Milk and Food Technology, 1976