Biogenic Amines in Raw and Processed Seafood
The presence of biogenic amines (BAs) in raw and processed seafood, associated with either time/temperature conditions or food technologies is discussed in the present paper from a safety and prevention point of view. In particular, storage temperature, handling practices, presence of microbial popu...
| Main Authors: | , , , |
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| Format: | Online |
| Language: | English |
| Published: |
Frontiers Research Foundation
2012
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3366335/ |