The effect of different temperature and time in storage on the formation of biogenic amines in fermented sucuks;Farkli muhafaza sicakliǧi ve süresinin fermente sucuklarda biyojen aminlerin oluşumu üzerine etkisi

Turkish Journal of Veterinary and Animal Sciences

Volumn 26, Issue 4, 2002, Pages 779-784

  Çolak, Hilal ^a   Uǧur, Muammer ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Biogenic amines; Histamine; Putrescine; Turkish sucuk; Tyramine

Indexed keywords

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PHENETHYLAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE;

ARTICLE; BACTERIAL COUNT; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); ENTEROBACTERIACEAE; FERMENTATION; FLUORESCENCE; FOOD ANALYSIS; FOOD FREEZING; FOOD STORAGE; HUMIDITY; HYGIENE; LACTIC ACID BACTERIUM; MEAT; MEAT INDUSTRY; PH; PSEUDOMONAS; ROOM TEMPERATURE; STARTER CULTURE; STORAGE TEMPERATURE; TIME;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; PSEUDOMONAS;

EID: 0036361061     PISSN: 13000128     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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