AMINES IN FOODS

[21] IDENTIFICATION AND SIGNIFICANCE OF 2-PHENYLETHYLAMINE IN FOODS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (05) : 593 - 598

[22] COFFIN DE, 1969, J ASSOC OFF ANA CHEM, V52, P1044

[23] OBSERVATIONS ON AMMONIA AND VOLATILE AMINES IN MILK [J]. JOURNAL OF DAIRY SCIENCE, 1961, 44 (01) : 171 - &

[24] Coppini D., 1974, Rivista di Viticoltura e di Enologia, V27, P69

[25] COWAN JC, 1973, J OIL CHEM SOC, V50, P426

[26] CURDA D, 1972, SB VYS SK CHEM TECHN, V34, P65

[27] THE RELATIONSHIP OF THE AMOUNT OF TYRAMINE AND THE NUMBERS OF STREPTOCOCCUS-FAECALIS TO THE INTENSITY OF FLAVOR IN AMERICAN CHEDDAR CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1948, 31 (04) : 305 - 314

[28] DAHLBERG AC, 1948, J DAIRY SCI, V31, P293

[29] DANILOW M, 1973, LEBENSMITTELINDUSTR, V20, P214

[30] De Vuyst A., 1976, LAIT, V56, P414

[21] IDENTIFICATION AND SIGNIFICANCE OF 2-PHENYLETHYLAMINE IN FOODS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (05) : 593 - 598

[22] COFFIN DE, 1969, J ASSOC OFF ANA CHEM, V52, P1044

[23] OBSERVATIONS ON AMMONIA AND VOLATILE AMINES IN MILK [J]. JOURNAL OF DAIRY SCIENCE, 1961, 44 (01) : 171 - &

[24] Coppini D., 1974, Rivista di Viticoltura e di Enologia, V27, P69

[25] COWAN JC, 1973, J OIL CHEM SOC, V50, P426

[26] CURDA D, 1972, SB VYS SK CHEM TECHN, V34, P65

[27] THE RELATIONSHIP OF THE AMOUNT OF TYRAMINE AND THE NUMBERS OF STREPTOCOCCUS-FAECALIS TO THE INTENSITY OF FLAVOR IN AMERICAN CHEDDAR CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1948, 31 (04) : 305 - 314

[28] DAHLBERG AC, 1948, J DAIRY SCI, V31, P293

[29] DANILOW M, 1973, LEBENSMITTELINDUSTR, V20, P214

[30] De Vuyst A., 1976, LAIT, V56, P414