Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions

Food Chemistry

Volumn 89, Issue 2, 2005, Pages 199-205

  Kim, Jae Hyun ^a   Ahn, Hyun Joo ^b   Lee, Ju Woon ^b   Park, Hyun Jin ^a   Ryu, Gi Hyung ^c   Kang, Il Jun ^d   Byun, Myung Woo ^b  

^a Korea University   (South Korea)

^b Korea Atomic Energy Research Institute   (South Korea)

^c Kongju National University   (South Korea)

^d Hallym University   (South Korea)

Author keywords

Biogenic amines; Gamma irradiation; Pepperoni

Indexed keywords

BIOGENIC AMINE; CADAVERINE; CARBON DIOXIDE; NITROGEN; PHENYLALANINE; PUTRESCINE; SPERMIDINE; SPERMINE; TYRAMINE;

AIR; ARTICLE; FOOD PACKAGING; FOOD STORAGE; GAMMA IRRADIATION; GAS; LACTIC ACID BACTERIUM; MEAT; PH; RADIATION DOSE; VACUUM;

EID: 4143123346     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.02.026     Document Type: Article

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