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Production of biogenic amines by Enterococci
Enterococcus decarboxylase tyrosine histidine TLC PCR
2014/3/10
Enterococci were presented in all tested samples of raw cow milk (six samples) at the level 103–105 CFU/ml, fresh cheeses (five samples) at the level 102–106 CFU/g and semi-hard cheeses (five samples)...
Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat
Biogenic Amines Volatile Basic Nitrogen Beef Pork Chicken
2016/4/26
Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitr...
Quantitative Analysis of Biogenic Amines in Raw and Processed Foods of Animal Origin on Korean Domestic Market
Biogenic Amines Foods of Animal Origin Korean Domestic Markets
2016/4/18
This study was performed to examine the levels of biogenic amines (BAs) in foods of animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, and to com...
Production of Biogenic Amines by Microflora Inoculated in Meats
Biogenic Amines Chicken Beef Pork Bacteria Total Amines
2016/4/18
The effects of microorganisms inoculated in beef, pork and chicken on the production of various biogenic amines (BA) were examined. Acinetobacter haemolyticus, Aeromonas hydrophila subsp. hydrophila, ...