Changes in the content of biologically active polyamines during storage and cooking of pig liver

Meat Science

Volumn 77, Issue 2, 2007, Pages 269-274

  Krausova P ^a   Kalac P ^a   Krizek M ^a   Pelikanova T ^a  

^a UNIVERSITY OF SOUTH BOHEMIA   (Czech Republic)

Author keywords

Cooking; Dietary polyamines; Pig liver; Putrescine; Spermidine; Spermine; Storage

Indexed keywords

SUIDAE;

EID: 34347395339     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.03.011     Document Type: Article

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