HISTAMINE AND TYRAMINE CONTENT OF MEAT-PRODUCTS

被引：71

作者：

RICE, S ^{[1
]}

EITENMILLER, RR ^{[1
]}

KOEHLER, PE ^{[1
]}

机构：

[1] UNIV GEORGIA, ATHENS, GA 30602 USA

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1975年 / 38卷 / 05期

关键词：

D O I：

10.4315/0022-2747-38.5.256

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：256 / 258

页数：3

共 20 条

[1] ASATOOR AM, 1963, LANCET, V2, P733
[2] HISTAMINE AND TYRAMINE CONTENT OF YEAST PRODUCTS
BLACKWEL.B
MABBITT, LA
MARLEY, E
[J]. JOURNAL OF FOOD SCIENCE, 1969, 34 (01) : 47 - &
[3] BLACKWELL B, 1965, LANCET, V1, P938
[4] A CHROMATOGRAPHIC STUDY OF CHEDDAR CHEESE RIPENING
BULLOCK, DH
IRVINE, OR
[J]. JOURNAL OF DAIRY SCIENCE, 1956, 39 (09) : 1229 - 1235
[5] CHANGES IN NON-PROTEIN NITROGEN-COMPOUNDS DURING DRY SAUSAGE RIPENING
DIERICK, N
VANDEKERCKHOVE, P
DEMEYER, D
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 301 - 304
[6] DOEGLAS HMG, 1967, LANCET, V2, P1361
[7] 7-CHLORO-4-NITROBENZO-2-OXA-1,3-DIAZOLE - A NEW FLUORIGENIC REAGENT FOR AMINO ACIDS AND OTHER AMINES
GHOSH, PB
WHITEHOUSE, MW
[J]. BIOCHEMICAL JOURNAL, 1968, 108 (01) : 155 - +
[8] Henry M., 1960, ANN FALSIF EXP CHIM, V53, P24
[9] LOVENBERG W, 1971, METHODS BIOCH ANAL S, P1
[10] LUKTON A., 1958, FOOD RES, V23, P611, DOI 10.1111/j.1365-2621.1958.tb17612.x