V.P. Singh
Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry Pt. Deen Dayal Upadhyay Pashu Chikitsa Vigyan Vishwavidyala Evam Go Anusandhan Sansthan, Mathura-281001 (U.P.), India
V. Pathak
Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry Pt. Deen Dayal Upadhyay Pashu Chikitsa Vigyan Vishwavidyala Evam Go Anusandhan Sansthan, Mathura-281001 (U.P.), India
Akhilesh K. Verma
Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry Pt. Deen Dayal Upadhyay Pashu Chikitsa Vigyan Vishwavidyala Evam Go Anusandhan Sansthan, Mathura-281001 (U.P.), India
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How to cite this article
V.P. Singh, V. Pathak and Akhilesh K. Verma, 2012. Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review. American Journal of Food Technology, 7: 278-288.
DOI: 10.3923/ajft.2012.278.288
URL: https://scialert.net/abstract/?doi=ajft.2012.278.288
DOI: 10.3923/ajft.2012.278.288
URL: https://scialert.net/abstract/?doi=ajft.2012.278.288