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Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish

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Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish (English)

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author

Isabel C. F. R. Ferreira

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3

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Isabel Ferreira

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author name string

Manuela V da Silva

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1

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Olı́via Pinho

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2

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Linda Plestilová

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4

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Paul A Gibbs

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5

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publication date

September 2002

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published in

Food Control

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volume

13

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issue

6-7

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page(s)

457-461

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cites work

Comparison of differential plating media and two chromatography techniques for the detection of histamine production in bacteria

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Comparison of Four Agar Media for Detection of Histamine-Producing Bacteria in Tuna 1

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Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH

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https://api.crossref.org/works/10.1016%2FS0956-7135%2801%2900081-0

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7 January 2021

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The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon

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7 January 2021

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Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish

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https://api.crossref.org/works/10.1016%2FS0956-7135%2801%2900081-0

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7 January 2021

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Differential plating medium for quantitative detection of histamine-producing bacteria

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stated in

Crossref

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https://api.crossref.org/works/10.1016%2FS0956-7135%2801%2900081-0

retrieved

7 January 2021

based on heuristic

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Occurrence and formation of biologically active amines in foods

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stated in

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https://api.crossref.org/works/10.1016%2FS0956-7135%2801%2900081-0

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7 January 2021

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10.1016/S0956-7135(01)00081-0

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(Q58854848)

Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish

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