Significance of Biogenic Amines in Cold-Smoked Fish and Their Relation to Microbiological Characteristics of Products Available in Portuguese Retail Markets.

da Silva, Manuela V; Gibbs, Paul

da Silva, Manuela V; Gibbs, Paul.

Affiliation

da Silva MV; a Escola Superior de Biotecnologia , Universidade Católica Portuguesa , Porto , Portugal.

J Toxicol Environ Health A ; 78(13-14): 945-57, 2015.

Article in En | MEDLINE | ID: mdl-26167759

Subject(s)

Biogenic Amines/chemistry; Food Microbiology; Food Preservation; Salmon; Seafood/analysis; Seafood/microbiology; Trout; Animals; Bacteria/isolation & purification; Cold Temperature; Colony Count, Microbial; Portugal; Smoke

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Salmon / Trout / Biogenic Amines / Seafood / Food Microbiology / Food Preservation Limits: Animals Country/Region as subject: Europa Language: En Journal: J Toxicol Environ Health A Journal subject: SAUDE AMBIENTAL / TOXICOLOGIA Year: 2015 Type: Article Affiliation country: Portugal

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