Levels of histamine and tyramine in some food products

Gajewska, R.; Lipka, E.; Ganowiak, Z. . Katedra i Zaklad Bromatologii

Levels of histamine and tyramine in some food products

1991

Gajewska, R. | Lipka, E. | Ganowiak, Z. (Akademia Medyczna, Gdansk (Poland). Katedra i Zaklad Bromatologii)

Histamine and tyramine contents were parallel determined in fish and fish products, ripening and processed cheese, yeast, wine, cabbage and sauerkraut, and tomato paste. Levels of histamine and tyramine were found to be low in all products tested

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AGROVOC Keywords

aminas amine fromage histamina histamine pescado poisson (aliment) productos derivados del pescado queso

Bibliographic information

Published in

Roczniki Panstwowego Zakladu Higieny (Poland)

Volume 42 Issue 1 ISSN 0035-7715

Pagination

pp. 1-7

Other Subjects

Toxinas/ repollo; Toxine/ chou pomme; Produit a base de poisson

Language

Polish

Note

4 tables; 28 ref. Summary (En)

Type

Summary

In AGRIS since: 1992-08-15

Format: AGRIS AP

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Levels of histamine and tyramine in some food products

1991

AGROVOC Keywords

Bibliographic information