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Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

机译：在马，牛肉和土耳其肉类制成的香肠中贮藏中氨基酸和生物胺的演变

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Mohamed A. Rabie; Cidalia Peres; F. Xavier Malcata;
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1. Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats [J] . Mohamed A. Rabie, Cidalia Peres, F. Xavier Malcata Meat Science . 2014,第1期

机译：在马，牛肉和火鸡肉制成的香肠中，氨基酸和生物胺在整个存储过程中的演变
2. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef [J] . Karolina M. Wójciak, El?bieta Solska Acta Scientarum Polonorum Technologia Alimentaria . 2016,第2期

机译：有机发酵牛肉在整个老化过程中游离氨基酸，生物胺和正亚硝胺的演变
3. Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage [J] . Mehdi Triki, Ana M. Herrero, Francisco Jiménez-Colmenero, Foods . 2018,第9期

机译：基于冷藏过程中游离氨基酸和生物胺含量的几种鲜肉质量评估
4. Differences in biogenic amines content of dry-fermented sausage Petrovskd klobdsa produced in traditional manner from hot deboned and cold meat [C] . Tomovic V., Petrovic Lj., Tasic T., ICoMST 2011;International conference of meat science and technology . 2012

机译：热去骨和冷肉用传统方式生产的干发酵香肠彼得罗夫斯克klobdsa的生物胺含量差异
5. Development of biogenic amines in mahi-mahi (Coryphaena hippurus) and their correlation with sensory evaluation, total volatile base-nitrogen, and precursor free amino acids. [D] . Antoine, Francis Rufus. 2000

机译：马赫-马希（Coryphaena hippurus）中生物胺的开发及其与感官评估，总挥发性碱氮和前体游离氨基酸的相关性。
6. Biogenic Amine Formation in Bez Sucuk a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios [O] . Ümran Çiçek, Kader Tokatli 2018

机译：Bez Sucuk中的生物胺形成这是一种土耳其传统发酵香肠具有不同的肉：脂肪比率
7. Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time [O] . Lucía Gómez-Limia, Roxana Cutillas, Javier Carballo, 2020

机译：欧洲罐装中的游离氨基酸和生物胺：加工步骤，灌装介质和储存时间的影响

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

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