A primary comparison for major biogenic amines variation during preserving red meat cuts in room temperature, refrigerator, and frozen condition

Subject Areas :

Afshin Motaghifar ¹ (Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Behrouz Akbari-Adergani ² (Water Safety Research Center, Food And Drug Administration, Ministry of Health and Medical Education, Tehran, Iran)
Noordahr Rokney ³ (Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Abbasali Motallebi Moghanjoughi ⁴ (Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)

Received: 2023-03-17 Accepted : 2023-06-03 Published : 2023-06-20

Keywords:

References:

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