TYRAMINE IN FERMENTED SAUSAGES - FACTORS AFFECTING FORMATION OF TYRAMINE AND TYROSINE DECARBOXYLASE

被引：66

作者：

EITENMILLER, RR

KOEHLER, PE

REAGAN, JO

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02394.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：689 / 693

页数：5

共 10 条

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JOURNAL OF MILK AND FOOD TECHNOLOGY, 1975, 38 (05) :256-258

[9] TYROSINE AND HISTIDINE DECARBOXYLASE ACTIVITIES OF PEDIOCOCCUS-CEREVISIAE AND LACTOBACILLUS SPECIES AND PRODUCTION OF TYRAMINE IN FERMENTED SAUSAGES [J].

RICE, SL ;

KOEHLER, PE .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (03) :166-169

[10] AMINES IN DRY FERMENTED SAUSAGE [J].

VANDEKERCKHOVE, P .

JOURNAL OF FOOD SCIENCE, 1977, 42 (01) :283-285

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