Consequences of high-pressure processing of vacuum-packaged frankfurters on the formation of polyamines: Effect of chilled storage

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 202-208

  Ruiz Capillas, C ^a   Carballo, J ^a   Jimenez Colmenero F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Chilled storage; Frankfurter; High pressure; Microbiota; Polyamines; Vacuum packaged

Indexed keywords

AGMATINE; CADAVERINE; HISTAMINE; POLYAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TYRAMINE;

ARTICLE; BACTERIAL COUNT; COLONY FORMING UNIT; FOOD PROCESSING; FOOD STORAGE; HARDNESS; HYPERBARISM; LACTIC ACID BACTERIUM; MEAT; PASTEURIZATION; PHYSICAL CHEMISTRY;

EID: 34147131278     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.024     Document Type: Article

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