Biogenic Amines in Raw and Processed Seafood

The presence of biogenic amines (BAs) in raw and processed seafood, associated with either time/temperature conditions or food technologies is discussed in the present paper from a safety and prevention point of view. In particular, storage temperature, handling practices, presence of microbial popu...

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Detalles Bibliográficos
Autores principales: Visciano, Pierina, Schirone, Maria, Tofalo, Rosanna, Suzzi, Giovanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Research Foundation 2012
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3366335/
https://www.ncbi.nlm.nih.gov/pubmed/22675321
http://dx.doi.org/10.3389/fmicb.2012.00188

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3366335/
https://www.ncbi.nlm.nih.gov/pubmed/22675321
http://dx.doi.org/10.3389/fmicb.2012.00188

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