The effect of different levels of ozone and ozonized water on biogenic amines in broiler chicken meat by HPLC
Biogenic amines (BA) are low molecular weight substances, formed mainly by decarboxylation of specific amino acids present in food through the action of enzymes during storage produced by some microorganisms, this fact can be used to relate BA as a bacteriological quality indicator. This study was a...
שמור ב:
| Main Authors: | , , , , |
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| פורמט: | Journal Contribution |
| שפה: | English |
| יצא לאור: |
2023
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| נושאים: | |
| גישה מקוונת: | http://agris.upm.edu.my:8080/dspace/handle/0/22691 |
| תגים: |
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