Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice

Food Control

Volumn 23, Issue 1, 2012, Pages 107-112

  Tasić, Tatjana ^a   Ikonić, Predrag ^a   Mandić, Anamarija ^a   Jokanović, Marija ^b   Tomović, Vladimir ^b   Savatić, Snežana ^b   Petrović, Ljiljana ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Biogenic amines; Good manufacturing practice; Traditional fermented sausage (Petrovsk klob sa)

Indexed keywords

EID: 80052293275     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.06.019     Document Type: Article

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