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Biogenic Amines in Raw and Processed Seafood
The presence of biogenic amines (BAs) in raw and processed seafood, associated with either time/temperature conditions or food technologies is discussed in the present paper from a safety and prevention point of view. In particular, storage temperature, handling practices, presence of microbial popu...
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| Huvudupphovsmän: | , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Frontiers Research Foundation
2012
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3366335/ https://ncbi.nlm.nih.gov/pubmed/22675321 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2012.00188 |
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