Biogenic amines: Quality index of freshness in red and white meat

Food Control

Volumn 13, Issue 8, 2002, Pages 519-524

  Vinci, G ^a   Antonelli, M L ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Biogenic dfamines; Freshness markers; HPLC; Meat

Indexed keywords

BIOGENIC AMINE; CADAVERINE; DANSYL CHLORIDE; PERCHLORIC ACID; PUTRESCINE; SEROTONIN; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE;

ACIDITY; AQUEOUS SOLUTION; ARTICLE; CATTLE; CHICKEN; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DERIVATIZATION; ENZYME MECHANISM; FOOD ANALYSIS; FOOD CONTROL; FOOD PROCESSING; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; MEAT INDUSTRY; MICROBIAL ACTIVITY; NONHUMAN; QUANTITATIVE ANALYSIS; TEMPERATURE; ULTRAVIOLET SPECTROPHOTOMETRY;

BOVINAE; GALLUS GALLUS;

EID: 0036883602     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(02)00031-2     Document Type: Article

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