Number of the records: 1
Biogenic amines in traditional fermented sausages produced in selected European countries
Title Biogenic amines in traditional fermented sausages produced in selected European countries Author Latorre-Moratalla M.L. Co-authors Veciana-Nogues T. Bover-Cid S. Garriga M. Aymerich T. Zanardi E. Ianieri A. Fraqueza Maria Joao Patarata L. Drosinos E.H. Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV SCOPUS RID ORCID Talon R. Vidal-Carou M.C. Source document Food chemistry. Vol. 107, no. 2 (2008), p. 912-921 Language eng - English Country GB - Great Britian Document kind rozpis článkov z periodík (rbx) Citations COSANSU, S. Determination of biogenic amines in a fermented beverage, boza. In JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT. ISSN 1459-0255, APR 2009, vol. 7, no. 2, p. 54-58. BUNSELMEYER, B. - LAUBACH, H.J. - SCHILLER, M. - STANKE, M. - LUGER, T.A. - BREHLER, R. Incremental build-up food challenge - a new diagnostic approach to evaluate pseudoallergic reactions in chronic urticaria: a pilot study. In CLINICAL AND EXPERIMENTAL ALLERGY. 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rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2008 2007 3.052 Q1 1.475 Q1
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