Rabie, Mohamed A <br/><br/>
Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats.  [electronic resource] 

 -  Meat science  Jan 2014 
 - 82-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2013.05.042  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Animals<br/>Cadaverine--analysis<br/>Cattle<br/>Desiccation<br/>Fermentation<br/>Food Handling<br/>Food Safety<br/>Food Storage<br/>Histamine--analysis<br/>Horses<br/>Hydrogen-Ion Concentration<br/>Meat Products--analysis<br/>Putrescine--analysis<br/>Refrigeration<br/>Temperature<br/>Turkeys<br/>Tyramine--analysis