Effects of Temperature, Humidity and Additives on the Formation of Biogenic Amines in Sucuk during Ripening and Storage Periods

Food Science and Technology International

Volumn 10, Issue 1, 2004, Pages 21-28

  Bozkurt, H ^a   Erkmen, O ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Biogenic amines; Dry fermented sausages; Storage; Sucuk

Indexed keywords

ACETONITRILE; AMINO ACIDS; ATMOSPHERIC HUMIDITY; CONCENTRATION (PROCESS); FOOD ADDITIVES; MICROORGANISMS; NITROSAMINES; PULMONARY DISEASES; QUALITY CONTROL; SALTS; THERMAL EFFECTS; TOXIC MATERIALS;

BIOGENIC AMINES; BLOOD PRESSURE; DRY-FERMENTED SAUSAGES; HYPERTENSION; SUCUK;

FOOD STORAGE;

EID: 1442308168     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204041992     Document Type: Article

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