Biogenic Amines in Food

By Dr.Mohamed Rabie

In fermented foods, the presence of BAs is due to the decarboxylase activity of the lactic acid bacteria (LAB) used as starter culture, and to the action of some spoilage bacteria. In non-fermented... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 3838353838
• ISBN13: 9783838353838
• Release Date: April 2010
• Publisher: LAP Lambert Academic Publishing
• Length: 88 Pages
• Weight: 0.31 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"