Formation of histamine, tryptamine, phenylethylamine and tyramine in petrovská klobása, produced from hot deboned and cold meat, during drying period

Tasić, Tatjana; Škaljac, Snežana; Ikonić, Predrag; Petrović, Ljiljana; Tomović, Vladimir; Mandić, Anamarija; Jokanović, Marija; Šojić, Branislav; Džinić, Natalija

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eNauka > Results > Formation of histamine, tryptamine, phenylethylamine and tyramine in petrovská klobása, produced from hot deboned and cold meat, during drying period

Title:	Formation of histamine, tryptamine, phenylethylamine and tyramine in petrovská klobása, produced from hot deboned and cold meat, during drying period
Authors:	Tasić, Tatjana ; Škaljac, Snežana ; Ikonić, Predrag ; Petrović, Ljiljana; Tomović, Vladimir ; Mandić, Anamarija ; Jokanović, Marija ; Šojić, Branislav ; Džinić, Natalija
Issue Date:	2013
Publication:	59th International Congress of Meat Science and Technology (ICoMST) ''The Power of Meat in 21st Century''
Publisher:	Izmir, Turkey
Type:	Conference Paper
ISBN:	978-605-125-720-4 Search Idenfier
Collation:	br. S6A-19 str. 1-4
URI:	https://enauka.gov.rs/handle/123456789/515710
Metadata source:	Migrirano iz RIS podataka
M-category:	Mp. category will be shown later

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