Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

Journal of Food Science and Technology

Volumn 50, Issue 6, 2013, Pages 1165-1171

  Rabie, Mohamed A ^a,b   Toliba, Abbas O ^a  

^a Zagazig University   (Egypt)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

Author keywords

Food safety; Traditional foods

Indexed keywords

BIOGENIC AMINES; COOKED SAUSAGE; EGYPTIANS; IRRADIATED SAMPLES; PRESERVATION TECHNIQUES; TOTAL CONTENT; TRADITIONAL FOOD;

FOOD SAFETY; IRRADIATION; MEATS;

AMINES;

EID: 84885579666     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0444-7     Document Type: Article

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