Balık ve Balık Ürünlerinde Biyojen Aminler ve Önemi
Balık ve Balık Ürünlerinde Biyojen Aminler ve Önemi
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Author / Creator
Publisher
Kahramanmaras: Kahramanmaras Sutcu Imam Universitesi
Journal title
Language
Turkish
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Publisher
Kahramanmaras: Kahramanmaras Sutcu Imam Universitesi
Subjects
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Scope and Contents
Contents
Biogenic amines are compounds forming decarboxylation of free-amino acids in the food. Histamine, cadaverine, putrescine, tyramine, spermidine and spermine are biogenic amines that often found in food. In particular, fish and fish products have great importance in terms of formation of biogenic amines. Amount of biogenic amines is rapidly increasin...
Alternative Titles
Full title
Balık ve Balık Ürünlerinde Biyojen Aminler ve Önemi
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Author / Creator
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Record Identifier
TN_cdi_proquest_journals_2033710793
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2033710793
Other Identifiers
E-ISSN
2619-9149
DOI
10.18016/ksujns.84067
