Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey

European Food Research and Technology

Volumn 235, Issue 4, 2012, Pages 669-683

  Köse, Sevim ^a   Koral, Serkan ^a   Tufan, Bekir ^a   Pompe, Matevž ^b   Scavniçar, Andrej ^b   Koçar, Drago ^b  

^a KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Biogenic amines; Fish paste; Food safety; Histamine; Traditional fish

Indexed keywords

BIOGENIC AMINES; EUROPEAN COUNTRIES; HISTAMINE; MICROBIAL COUNT; PHENYLETHYLAMINES; PREVENTIVE ACTION; TRYPTAMINES; TURKISHS; WATER ACTIVITY; WATER PHASE;

FISH; FOOD SAFETY;

AMINES;

KATSUWONUS PELAMIS;

EID: 84866453821     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1794-8     Document Type: Article

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