Changes in Tyramine during Chorizo‐Sausage Ripening
- 1 March 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (2) , 518-519
- https://doi.org/10.1111/j.1365-2621.1986.tb11172.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- A Method for the Analysis of Tyramine in Meat Products: Its Content in Some Spanish SamplesJournal of Food Science, 1981
- TYRAMINE IN FERMENTED SAUSAGES: FACTORS AFFECTING FORMATION OF TYRAMINE AND TYROSINE DECARBOXYLASEJournal of Food Science, 1978
- Biologically Active Amines in Food: A ReviewJournal of Milk and Food Technology, 1976
- CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENINGJournal of Food Science, 1974
- THE ASSOCIATION OF PROTEIN SOLUBILITY WITH PHYSICAL PROPERTIES IN A FERMENTED SAUSAGEJournal of Food Science, 1973