The quantification of biogenic amines in low-temperature stored vacuum-packaged and carbon dioxide modified atmosphere-packaged fresh pork
Biogenic amines are formed in foods as a result of amino acid decarboxylation, catalyzed by bacterial enzymes. When consumed in sufficient quantities, these compounds will cause headache, hypertension, fever, and heart failure. Technologies such as vacuum-packaging and carbon dioxide modified atmosp...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/1480 |