tyramine
-
Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C
Zdeňka Hutařová, Vladimír Večerek, Petr Maršálek, Iva Steinhauserová, Gabriela Bořilová
2013, Vol. 82, Issue 2, pp. 169-174 -
Effects of storage temperature on biogenic amine concentrations in meat of uneviscerated pheasants (Phasianus colchicus)
Zdeňka Hutařová, Vladimír Večerek, Iva Steinhauserová, Petr Maršálek, Gabriela Bořilová
2013, Vol. 82, Issue 1, pp. 61-65 -
Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions
Eva Standarová, Lenka Vorlová, Pavlína Kordiovská, Bohumíra Janštová, Michaela Dračková, Ivana Borkovcová
2010, Vol. 79, Issue 1, pp. 147-156
