A note on histamine levels in Turkish style fermented sausages

Meat Science

Volumn 68, Issue 1, 2004, Pages 123-125

  Ekici, Kamil ^a   Şekeroǧlu, Ramazan ^a   Sancak, Yakup C ^a   Noyan, Tevfik ^a  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD POISONING; HISTAMINE LEVELS; SAUSAGES;

FERMENTATION; FLUORESCENCE; FLUOROMETERS; HEALTH CARE; LUMINESCENCE; MICROORGANISMS; PHYSIOLOGY; RISKS;

MEATS;

AVES; MELEAGRIS GALLOPAVO;

EID: 2042542778     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.02.013     Document Type: Article

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