Content of biogenic amines from Hunan bacon and its quality analysis
Objective: This experiment is to judge the comprehensive quality of Hunan bacon. Methods: The contents of 8 biogenic amines in Hunan bacon were determined by HPLC-UV. The contents of moisture content, peroxide value and nitrite were measured. Results: The facts showed the total amount of biogenic am...
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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
The Editorial Office of Food and Machinery
2022-07-01
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| Серія: | Shipin yu jixie |
| Предмети: | |
| Онлайн доступ: | http://www.ifoodmm.com/spyjxen/article/abstract/20220110 |
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