Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

Faculty Agriculture Year: 2013
Type of Publication: ZU Hosted Pages:
Authors:
Abass Omar Mohamed Talbea
Journal: J Food Sci Technol (November–December 2013) 50(6):1165–1171 J Food Sci Technol (November–December 2013) 50(6):1165–1171 Volume:
Keywords : Effect , irradiation , storage , biogenic amine contents in    
Abstract:
The effects of γ-irradiation upon the biogenic amine inventory in Egyptian smoked cooked sausages were investigated for the first time during storage for up to 90 days at 4 °C. Typical contents of biogenic amines in non-irradiated sausa
    
     
 
       

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