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European Food Research and Technology

Volumn 226, Issue 5, 2008, Pages 1007-1012

Changes in the content of biologically active polyamines during pork loin storage and culinary treatments

(4) Krausová, Petra a Kalač, Pavel a Křížek, Martin a Pelikánová, Tamara a

a UNIVERSITY OF SOUTH BOHEMIA (Czech Republic)

Author keywords

Cooking; Dietary polyamines; Pork loin; Spermine; Storage

Indexed keywords

COLD STORAGE; FOOD PROCESSING; MAMMALS; PHYSIOLOGY;

DIETARY POLYAMINES; PORK LOIN; SPERMINE;

AMINES;

EID: 38949107263 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-007-0625-9 Document Type: Article

Times cited : (16)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.