Changes in biogenic amine concentrations in meat of eviscerated pheasants (<i>Phasianus colchicus</i>) during storage at 7 °C Cited by

Acta Veterinaria > Archive > 2013, Vol. 82 > Issue 2 > p. 169 > Cited by

Acta Vet. Brno 2013, 82: 169-174

https://doi.org/10.2754/avb201382020169

Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C

Zdeňka Hutařová¹, Vladimír Večerek¹, Petr Maršálek¹, Iva Steinhauserová², Gabriela Bořilová²

¹University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Technology, Department of Veterinary Public Health and Toxicology, Brno, Czech Republic
²University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Technology, Department of Meat Hygiene and Technology, Brno, Czech Republic

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Kalač Pavel: Health effects and occurrence of dietary polyamines: A review for the period 2005–mid 2013. Food Chemistry 2014, 161, 27. <https://doi.org/10.1016/j.foodchem.2014.03.102>

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Acta Vet. Brno 2013, 82: 169-174

Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C

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